Good concentration even though it is quite restrained for a new world wine. Not butter or vanilla which I appreciated. If there's oak, it is very well integrated. The acidity is pronounced but balanced. It tastes very fresh but this is quite young. I have a feeling it would age very well. At this price-point, I still prefer to stick to Burgundy.
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Dense nose and palate with an abundance of ripe tropical fruit like peach and pineapple, but also a clear oak presence. The palate is soft because of the low level of acidity and it lacks some energy. This is a generous and rather heavy Chardonnay that I would combine with food.
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Slightly surprising chard. Mild golden hue. Butterscotch, apricot and straw on the nose. Pear, honey and grapefruit smooth out the palate with enough acidity to keep it stable.
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9/15/2017 - DoubleMagnum Likes this wine: 91 Points
Good concentration even though it is quite restrained for a new world wine. Not butter or vanilla which I appreciated. If there's oak, it is very well integrated. The acidity is pronounced but balanced. It tastes very fresh but this is quite young. I have a feeling it would age very well. At this price-point, I still prefer to stick to Burgundy.
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6/18/2017 - alpha_ori Likes this wine: 90 Points
2017 Russian River trip; 6/17/2017-6/19/2017 (Sebastopol, Graton, Forestville): Juicy acidity, almost appley, though it's 100% malo. 40% new, 9 months in wood, some lees stirring. As it warms, it seems sweeter, but a balanced wine nonetheless.
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3/16/2017 - Ultimatewinekick_Andreas wrote: 88 Points
Dense nose and palate with an abundance of ripe tropical fruit like peach and pineapple, but also a clear oak presence. The palate is soft because of the low level of acidity and it lacks some energy. This is a generous and rather heavy Chardonnay that I would combine with food.
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11/19/2016 - andreawine Likes this wine: 90 Points
Opulent and lush with caramelized pineapple and cinnamon toast scents and flavors.
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10/5/2016 - globalflyer wrote: 92 Points
Slightly surprising chard. Mild golden hue. Butterscotch, apricot and straw on the nose. Pear, honey and grapefruit smooth out the palate with enough acidity to keep it stable.
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