Carneros AVA, CA; 13.5% ABV
$12.99 at the Palo Alto Store on November 27th
I’m always on the hunt for a good Chardonnay that blends balance and brightness with some well-integrated oak notes. This bottle caught my eye as Carneros tends to be a cooler growing area, and the back label touted phrases like “good acidity” and “subtle seasoning of oak and lees” which sounded right up my alley. A brief internet query yielded a thorough tech sheet from the producer (available here) revealing a wine that was barrel fermented in 20% new French oak while only undergoing partial malolactic fermentation. There are indeed some nice elements to the wine, but in the end they struggle to come together in a way befitting the hefty-for-GO-whites price tag.
On open at refrigerator temp the nose was predominantly lemon and metal and the wine had a slight acrid / aspartame note to it. After about 30 minutes of warming up it came into its own a bit more. Still fairly faint on entry, but with a dose of acidity so strong that it bordered on unpleasant. On the palate I did get some nice pear and creamed citrus notes with a bit of baking spices, but the elements of the wine never really came together and instead felt in competition with each other.
Day 2 yielded a more pleasant experience. Again, the wine needed about 30-40 minutes to warm up from refrigerator temp, but the acidity, oak, and fruit were much more in balance with the fruit gaining in intensity and the oak and acidity playing more of a supporting role rather than competing for the lead. Definitely a passable Chardonnay, and even a good one, but at that price point there are more compelling wines out there. Not a repeat purchase for me.