2017 Donkey and Goat Chardonnay Linda Vista Vineyard

Community Tasting Notes (4) Avg Score: 88.4 points

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  2/4/2019 - G_Talbot wrote:

  Natural Wines of the US of A (P&V Wine + Liquor, Newtown, Sydney): A family urban winery based in Berkeley, they have published a 'Natural Wine Manifesto' they are very transparent about all aspects of their winemaking.
  
  Clear, medium, banana yellow.
  Pronounced nose of Pecorino and grilled hazelnut.
  Dry, medium (+) to high acid, medium (+) alcohol, medium (+) body, medium (+) flavour intensity of lemon, sharp cheese and cashews.
  
  mmm...
  
  Apparently retails for around 30 - 40 USD.

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  10/7/2018 - oropeza Likes this wine:

  Tropical fruit up front, good sharp acidity towards the finish... yum

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  10/6/2018 - WineBurrowingWombat Likes this wine: 90 Points

  Nose: Pineapple, minerality, grass, grapefruit skin, slight pear and some oak.
  
  Palate: Same as the nose.
  
  Light, golden straw colored with a slight haze. Dry with good, bright acidity. Medium plus body. Medium plus acidity. This is a different kind of Chardonnay.. very enjoyable. Good finish of about 6-8 seconds. Tastes like a fresher type of Chardonnay and not the buttery type. Has a great liveliness to it and almost soda-ish.. where it's kinda tingly. A different type of Chardonnay indeed (well kind of obvious because it's a natural wine), enjoyable.

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  9/29/2018 - sjw_11 wrote: 86 Points

  From the West Oak Knoll area of the Napa, grown on Alluvial soils, this sees natural yeast fermentation and goes into bottle unfined.
  
  Quite distinctly yellow, this has a definite hint of oxidative sharpness on the nose initially despite the young age. With more air, notes of white peach emerge. The palate feels a bit disjointed, the powerful acid structure jutting out and obscuring the fruit. There is an underlying citrus element, but it’s obscured by all that acid.
  
  The modern obsession with zippy and low intervention Chardonnay perhaps goes too far here. That said, it may improve with even more time/air.

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