A little reductive on opening, with good minerality. The website says it's grown in shallow volcanic soils on the south side of the Vaca mountains near Napa. It's a nicely packaged wine with good acidic grip that comes off a lot like a high quality bourgogne blanc.
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Green apple, lemon zest and saline acidity create a refreshing, compelling Chardonnay. This has the backbone to cut through buttery preparations (e.g. my pan seared scallops) and the freshness to keep the palate energized throughout the meal.
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Lunch at Jade Court (Chicago, IL): Clearly a wine with a somewhat fleshy disposition, this is nicely rounded on the nose and palate. Generous amount of fruit here, but hidden underneath it is this vein of sneaky acidity that keeps this really fresh. I'm inclined to think that this will be better with a few more years when the rest of the babyfat is shed. I look forward to revisiting this then.
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3/15/2024 - blanquito wrote: 90 Points
Pure, crystalline, simple, racy. Smells like a fresh bowl of ripe yellow grapes. Terrific with food.
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11/25/2019 - jviz Likes this wine: 91 Points
A little reductive on opening, with good minerality. The website says it's grown in shallow volcanic soils on the south side of the Vaca mountains near Napa. It's a nicely packaged wine with good acidic grip that comes off a lot like a high quality bourgogne blanc.
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4/10/2019 - B Paul wrote:
Only had a small glass, but was quite nice. Drinking well now.
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12/8/2018 - Rieslingfan wrote:
Green apple, lemon zest and saline acidity create a refreshing, compelling Chardonnay. This has the backbone to cut through buttery preparations (e.g. my pan seared scallops) and the freshness to keep the palate energized throughout the meal.
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10/6/2018 - acyso wrote: 90 Points
Lunch at Jade Court (Chicago, IL): Clearly a wine with a somewhat fleshy disposition, this is nicely rounded on the nose and palate. Generous amount of fruit here, but hidden underneath it is this vein of sneaky acidity that keeps this really fresh. I'm inclined to think that this will be better with a few more years when the rest of the babyfat is shed. I look forward to revisiting this then.
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