Doctored with unsubtle oak and tastes more like 10th grade chemistry than wine. Seeing if aeration will make it palatable. In this price range (under $18) the best Chardonnay I've had has been the Fess Parker, followed by Wente Riva Ranch.
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Wine & Dine with Robert Mondavi Winemaker Richard Arnold (Restaurant 5, Stuttgart): Glass: Gabriel Universal machine-blown Some butter and oak notes in the nose, this Chardonnay is made to be a crowd pleaser. Quite simple to understand, round, melted acidity by malolactic fermentation, medium+ body, soft and smooth with a medium- finish with some fruit and lots of oak. Drink now, it won’t get any better.
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11/19/2015 - wdlohr wrote: 88 Points
This wine is lime green and has green apple aromas with pears and lime. We liked the tart crisp nature that was not heavily oaked.
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5/24/2015 - justinwiley wrote:
Decent bottle of chard for the price. The mouth feel isn't as buttery as the nose would suggest. Not overly complex with a strong new oak presence.
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5/4/2015 - jmcmchi wrote: 83 Points
So-so Drinkable, but not much character
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3/25/2015 - wilypod Does not like this wine: 79 Points
Doctored with unsubtle oak and tastes more like 10th grade chemistry than wine. Seeing if aeration will make it palatable. In this price range (under $18) the best Chardonnay I've had has been the Fess Parker, followed by Wente Riva Ranch.
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3/19/2015 - NoTrollingerPlease wrote: 87 Points
Wine & Dine with Robert Mondavi Winemaker Richard Arnold (Restaurant 5, Stuttgart): Glass: Gabriel Universal machine-blown
Some butter and oak notes in the nose, this Chardonnay is made to be a crowd pleaser. Quite simple to understand, round, melted acidity by malolactic fermentation, medium+ body, soft and smooth with a medium- finish with some fruit and lots of oak.
Drink now, it won’t get any better.
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