California, Sonoma County, Russian River Valley (4/16/2021) This was one of those wines that when I first had it about 5 years ago, it renewed hope in Chardonnay for me. It was a spectacular wine. But as I recall it, it was a different vineyard than this one, so it's obvious they've expanded the "big egg" concept to cover more than just one. Wine has a crisp, lemon peel nose and some tropical notes. On palate the same follows through, but the usual tinned pineapple is here put more to the back, as it mixes with a saline note and layers of subdued fruit in between. It's a great wine, you can just tell this is a good producer. Winemaker Ehren Jordan rarely misses a trick. Only thing stopping it from getting an even higher score, is this slight confusion I sometimes get between oxidative notes and tannins (to me, they're hard to separate in whites). It's as if you'd mixed in 10% of Gravner's Ribolla Gialla into a crisp white Chablis wine. Does that make sense? In any case, it's not a fault, just something I'm kind of not in sync with at the moment. For everyone else without this hole in the palate it's a great wine!
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5/8/2022 - BernieMSY Likes this wine: 92 Points
Light yellow gold color; citrus nose.
Crusp fruit: pineapple; mango; papaya, with mineral tones: crushed stone; granite, flint. Long finish.
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4/16/2021 - S-F wrote: 92 Points
California, Sonoma County, Russian River Valley (4/16/2021)
This was one of those wines that when I first had it about 5 years ago, it renewed hope in Chardonnay for me. It was a spectacular wine. But as I recall it, it was a different vineyard than this one, so it's obvious they've expanded the "big egg" concept to cover more than just one. Wine has a crisp, lemon peel nose and some tropical notes. On palate the same follows through, but the usual tinned pineapple is here put more to the back, as it mixes with a saline note and layers of subdued fruit in between. It's a great wine, you can just tell this is a good producer. Winemaker Ehren Jordan rarely misses a trick. Only thing stopping it from getting an even higher score, is this slight confusion I sometimes get between oxidative notes and tannins (to me, they're hard to separate in whites). It's as if you'd mixed in 10% of Gravner's Ribolla Gialla into a crisp white Chablis wine. Does that make sense? In any case, it's not a fault, just something I'm kind of not in sync with at the moment. For everyone else without this hole in the palate it's a great wine!
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