2010 Loring Wine Company Chardonnay Rosella's Vineyard

Community Tasting Notes (5) Avg Score: 85 points

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  5/17/2012 - Scott Butler Likes this wine:

  Popped and poured. A really nice floral nose with buttercream. On the palate is a nice citrus component, vanilla, more buttercream. Maybe just a hint of a stone/mineral component. I felt that 10-12 years ago Chards had gotten too oaky, and today's Chards have gone too far the other way. This strikes a good balance for my tastes. It is not quite in the middle - a slight lean toward the oak/malo treatment - but I think this wine is a home run. My first Loring Chard, certainly not my last.

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  5/15/2012 - timewithwine wrote:

  Gift to Dortons

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  5/15/2012 - timewithwine wrote:

  Simply wonderful! Very much like the last 2, but perhaps with more pear than the others. With pan seared pork chops in mustard & rosemary sauce. An excellent pairing. Recommended.

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  4/13/2012 - timewithwine wrote:

  Not any different from the one we pulled last month. While I like Brian’s chards, the Rosella’s has been my least favorite. Just not as much stuffing there at the Sierra Mar or the Durell. But don’t get me wrong I like the wine what with its “baked apples, pie crust, lemon oil, orange zest, orange blossom, honey, vanilla rolled in cocoanut” (taken from last month’s notes). 14% alc. With brie, mango-walnut chutney, ham, mushroom & wild rice soup and crusty bread. Recommended.

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  3/4/2012 - timewithwine wrote:

  Wow! To my mind, I seem to favor Brian’s Chards more than his Pinots. And I usually don’t like this big blousy style of California Chardonnay. But who can resist baked apples, pie crust, lemon oil, orange zest, orange blossom, honey, vanilla rolled in cocoanut and packaged in sunny, honey-yellow color? And then there is the mouthfeel: a rolling, smooth, rich, sexy mouthfeel. I mean to say, “My goodness!” 14% alc. With crab dip, and fried chicken, biscuits and salad. Recommended.

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