2014 Wayfarer Chardonnay, FORT ROSS-SEAVIEW
PnP - Drinking in a perfect spot right now. For those people that have opened a bottle within a year or so of release(#me too). Open a another bottle soon! IT’S BETTER.
Waves of orchard fruit. Orange rind, apricot, banana foster. Finishing with tangy acidity. Very nicely done Chardonnay. 93+ drink until 2024-at Bali Steak & Seafood Waikiki, Hawaii — 2 days ago
I normally don’t buy a lot of CA Chardonnay as I prefer White Burgundy. Also, I don’t spend at this price point on a bottle of CA Chardonnay. However, the CIX Vineyard is planted from Montrachet clones. I was curious to see how a Montrachet clone would perform in the hands of a revered Sonoma producer.
While this is an excellent CA Chardonnay, I find the strong structure and heavier (not heavy) wood use not in my wheel house. Especially, at this price point. I like the Davis Estates Chardonnay nearly as much and find the Aubert style in it for $36 member price & $48 non-member price. Night and day in terms of price point but, not so much in terms of quality. However, I will say again, this CIX is better, just not the QPR.
It is also a shade hot on the palate & the back of the throat. We’ll see how the other two bottles evolve in successive 2-3 year increments over this bottle tonight.
The nose reveals; Meyer lemon- curd/meringue, lime candy, green apple, underripe, green melon, notes of kiwi, remembrance of lemon pledge, honey, beeswax, honeycomb, vanilla, light caramel, butter, cream, white spice, touch of white pepper, saline, waxiness, limestone minerals, strong powdery chalkiness, herbaceous notes, spring flowers, jasmine, fruit blossoms, yellow lilies with mixed greens.
The body is quite full, thick & waxy. It’s beautifully elegant over the palate. The structure, tension, length and balance are just starting to ascend. Still needs another 2-3 years to show its better self. But, if you have multiple bottles now is a good time to try one. Meyer lemon- curd/meringue, lime candy, green apple, underripe, green melon, very ripe pineapple, notes of kiwi, hints here & there of white peach, buttered popcorn, as it warms near room temperature, add butterscotch, cream, honey, beeswax, honeycomb, vanilla, light caramel, white spice with heat, touch of white pepper, saline, sea spray to sea fossils, waxiness, grassy notes, dry straw, limestone minerals, strong powdery chalkiness, herbaceous notes, spring flowers, jasmine, fruit blossoms, yellow lilies with mixed greens. The acidity is beautiful...round & phat. The long finish is; rich, lush, ripe, elegant, well balanced and persists for several minutes.
If not for the alcohol heat, it would make 94 with a possible 95-96 down the road.
Photos of; Aubert Vineyard at sunset, the rootstock of the CIX Vineyard, Owner-Winemaker, Mark Aubert and I think the CIX Vineyard but, not positive. — 13 days ago
16’ Three Sticks Durell Chardonnay. Comes out swinging. Asian pear, lemon oil, key lime, trace of oak throughout the palate. Long lingering tart citrus finish that softens up with a bit of time in the glass. That tells me to wait a bit before opening my next bottle. -at dk Steakhouse Waikiki, Hawaii — 3 days ago
Young, but all the components are there now (and will heighten). It’s odd to say this “only” has 14%ABV, but it’s so refreshing to have a zin that isn’t pushing 15-17%. Smoked bacon fat, black cherries, lingonberries, ripe blackberries, and peppercorn aromatics. Wonderful acidity! Love zin with a good acidic backbone. Structure is very solid. Tart mixed berry pie, and added herbal spice at the finish. Neither light nor dense...balanced. Not jammy and definitely not flabby.
Excellent Sonoma zin. This is now the second zin I’ve had from this producer and both have been very good. Thank you for this, @Jack Thompson ! — 11 days ago
The first European grapes were planted in what is now the U.S. in the 1600s, where Spanish missionaries in New Mexico needed sacramental wine. But Phylloxera was ever-present near the eastern population centers, so the earliest American wine industries were built on hybrid grapes. Cincinnati's sparkling Catawba was America's first cult wine, followed by cultivars like Norton, Isabella, and Concord in Missouri and Virginia. The sleeping giant began to awaken in the 1850s, when Agoston Haraszthy began importing high-quality vine material to California.
It all came crashing down with Prohibition in 1920. Not only were vineyards ripped up and knowledge lost, but the American palate became soft and sweet. Low-quality fortified wine from whatever grapes were available became the standard of the American wine industry.
Things began to shift in the 1960s. Robert Mondavi brought dry table wine, varietally labeled, back to the forefront. Boutique producers like Ridge began to creep toward European quality standards. The 1976 Judgement of Paris blind tasting, a sweeping victory for the Americans, proved that the New World wine was here to stay.
(This is adapted from notes for Le Dû's Wines 'History of Wine 1453AD-Present' seminar, where this wine was poured) — 3 days ago
Wine was a touch strange at initial open. Almost tasted flat with a risotto mushroom with Italian sausage and gouda dish. Acidity started peaking though. Hints of peach and pear. Not much nuttiness or caramelized or brioche character here. Dried herbs on the finish. Could this be in a strange place? Possibly. Gonna keep the other one under lock and key for a year or so. — 8 days ago