This is a reasonably priced Chardonnay. It does have a fair amount of oak on it, but is still on the crisper style. Golden in color. The nose has lemon vanilla cream with some raw cut lumber. It has a nice oily texture. Plenty of fresh oak on the palate as well but also some lemon and orange peel. Slightly bitter on the finish. For the price (around $16), this is a nice Chardonnay for drinking over the first few years.
My favorite Chardonnay producer (not my favorite vineyard) but the house style is unmistakable. Light golden in color. The nose has a lovely lemon vanilla creme quality to it with nice minerality. This vineyard also seems to have a slight pine quality which while good is a bit harder to match with food. Nice balance. Good acidity. The palate has the same flavors with the vanilla less in the foreground and the minerals more prominent. This bottle was paired with Japanese foods and it worked very well.
This is a 75/25 blend of Chardonnay and Sauvignon Blanc. It is quite lively and enjoyable. Light golden in color with some silvery/green swirls. On the nose, this has some peach and some citrus with a slight minerality and herbal note. On the palate, this is slightly crisp with good fruit. It seems like it probably needs to be consumed quickly. Right now it has nice peaches but they dissipate in the glass. Good finish. This worked well with an Israeli Chapped Salad and also with Matzoh Ball Soup (Veg broth). Get the most current vintage you can.
This is much better than the 2009 (tried two years ago). The 2010 should, however, be consumed now. It is not really showing oxidation, but the fruit is fading. That said, this is a solid wine that made for a fun start to our Passover Seder. We consumed it before actually sitting down to the Seder. It went well with dried fruits and nuts and "mock" liver. Light golden in color with a fair amount of medium-ish bubbles. The nose has some green apples and minerals with slight ginger and slighter oxidation. On the palate, the apples carry thru along with some minerality. Not a lot of a
Opened by a friend to celebrate another friends birthday. 70% Pinot Noir and 30% Chardonnay. Light golden in color. A nice head with lots of smallish bubbles. The nose is nice with burnt hay and slight citrus. On the palate, there is some citrus and minerals. Long finish. Good acidity. This is very food friendly and will work with a wide variety of foods.
Whether you like this wine comes down to style. It is well made in the "classic" new world style with rich, opulent tropical fruit, butter and oak. It does seem to be a bit past its prime so drinking sooner than later is called for. Golden in color. The nose has butterscotch, spice, mango and butter. On the palate, this has a voluptuous texture. Decent acidity certainly helps it work with food. The buttery and spice notes are predominant on the palate but there is some tropical fruit quality. This is not my preferred style of Chardonnay but it is certainly better than many in the ca
Sadly Ulises Valdez has passed away too young. This bottle was opened for a time when tasted (I believe for 24 hours), so take that into account. It is drinking very well though. Golden in color with a bit of straw. On the nose, this is nice with slight green apples, some hay and some butterscotch. On the palate, this is full bodied. There is some depth here. Drinking very well with some lemon/citrus and a nice minerality. Good finish. Worked well with some appetizers as we stood around talking.
This is a nice value in 1er Cru Champagne. It drinks very well right now. Light golden in color with a nice head of small bubbles. The nose is nice with a green apple note along with some faint toast qualities. In general, this is more on the austere side of Champagne which is not a bad thing. Plenty of acidity. Long finish. This was served to friends at the start of the evening along side some roasted chick peas and that proved a fine pairing a great start to the evening. I don't think this will improve and these bottles, purchased in the last year, should be drunk in the next year
