Chardonnay

Calera winery has been making wine for almost 50 years. But few people ever visit this winery. It’s way off the normal wine experience, being sequestered in the Gavilan Mountain range near the tiny town of Hollister. But that is also its best quality. There is a lovely viscosity to this Chardonnay - a thickness that rolls over the tongue. Yes, you will find the requisite lemon chiffon, lime kefir, white peach, green apple and Asian pear.

From one of the top producers of Chablis.  Impressive showing.  Light gold in color, clear and bright.  The nose has crushed shells, green apples, lemons and a slight waxy note.  Great texture.  Crisp acidity.  On the palate, this is delicious.  Crisp granny smith apples with crushed shells and slight lemon notes.  Deep and complex.  Long finish.  This drinks well on its own and is very food friendly.  Obviously shell fish but this went quite well with sweet potato sushi and even asparagus sushi.  Drink over the next ten to fifteen years.  

It was interesting to try this side by side with the Vaudesir.  While neither one could be called blowsy or showy, this has more presence and weight.  Light golden/green in color, clear and bright.  The nose is classic Chablis.  Green apples, chalky minerality, slight gunpowder and slight white flowers.  Full bodied.  Great balance.  Firm acidity.  On the palate, green apples with underlying minerality and just a hint of  flint/gunpowder.  Long finish.  This is nice on its own but needs food to really shine.  Shell fish would be ideal but it went nicely with Japanese Noodles as well.  This

Can a Grand Cru be austere and pretty at the same time?  This wine seems to answer that question in a positive way.  Green/gold in color, clear and bright.  The nose has great minerality along with peach and slight lemon peel.  Medium to full bodied.  Crisp, tangy acidity.  On the palate, there are peach and lemon lime notes that are piercing yet delicious.  Long finish.  This wine begs for food.  Shell fish would be ideal but it worked well with a sauteed mushroom dish as well.  Drink over the next eight to twelve years.  

Probably my favorite vintage of this wine and with the escalating prices, who knows if I will get to try another one.  Light golden in color, clear with a nice mousse of lots of tiny bubbles.  The nose is clean with toast, slight lemons, and minerality.  It is tight to start but opens quickly.  Full bodied.  Crisp acidity.  On the palate, there is some lemon, lemon peel, and minerality.  Deep and complex.  Concentrated.  Long finish.  This is still showing very young, but delicious.  It should have no problem going another twenty years if well stored.  It will work wonderfully on its own, a

Dampt makes some of the best value in Chablis.  With the price of the top two or three wineries going crazy, these are excellent wines that are affordable.  Golden in color, clear and bright.  The nose has great minerality/crushed shells and just a hint of lemon.  Clean.  On the palate, this is crisp and tasty.  Crushed shells.  Long finish.  This is nice on its own but would be perfect with oysters or clams.  Drink over the next ten to twelve years.  

This is an inexpensive Certified Kosher (OU) wine from Israel.  It is a 60/40 blend of Chardonnay and Sauvignon Blanc.  Light golden in color, clear and bright.  On the nose, there is a bit of gooseberry and slight alfalfa.  Light bodied.  Easy drinking.  Slight acidity.  On the palate, this is refreshing.  Nice as an aperitif or with fish (Gefilte?).  Drink now.   

First time trying this Chard.  Yellow/gold in color, clear and bright.  The nose is pretty with nice minerality along with lemons and a bit of peach.  Lovely oily texture.  Good acidity.  Medium to full bodied.  On the palate, this is deep.  It is very young of course, but should really develop over time.  Lemon cream notes.  Very long finish.  This is a rounder wine (in a good way) than I had been expecting and seems of California.  There is some oak but seems in balance.  Probably worth holding for a year or two and then drink for seven to ten after that.  This would be nice with sea food

This is a 60/40 blend of Chardonnay and Roussanne from California.  Golden in color, clear and bright.  The nose is lovely with lemon rind, shite flowers, slight almond notes and chalk.  Full bodied.  Light to medium tannins.  On the palate, this is big and round but enough acidity to work well.  Still young, this should continue to mature and get better but is already drinking well.  Drink over the next ten to fifteen years.  Maybe better on its own right now as this is a big wine, but it would work with shrimp and pasta for example.  

One of my favorite vineyards for Chardonnay and Jamie Kutch does great things with it.  Light golden in color, clear and bright.  The nose has apples with spice and slight vanilla.  Great texture.  Crisp acidity.  On the palate, the apples and vanilla come thru.  Vibrant wine.  Plenty of depth.  Delicious now but should age gracefully.  Drink over the next fifteen years.  Nice on its own, this would work well with many foods.  Baked seafood would be one.