Sixto
Uncovered Chardonnay
Washington, USA
There are no dull bits to cut from what I consider to be a quite dramatic presentation of chard. Coming from a relatively cool climate, this chard is as Wine Spectator described it; tropical. The nose displays oil, wax and a whiff of moss. It was the texture and length of the wine that captivated me. It’s viscous and honied. Acidity is soft implying that you should consume these now. I did detect that this has begun its decent, but, all things said - excellent effort.
There are no dull bits to cut from what I consider to be a quite dramatic presentation of chard. Coming from a relatively cool climate, this chard is as Wine Spectator described it; tropical. The nose displays oil, wax and a whiff of moss. It was the texture and length of the wine that captivated me. It’s viscous and honied. Acidity is soft implying that you should consume these now. I did detect that this has begun its decent, but, all things said - excellent effort.
Oct 1st, 2022
Consistent chard, oak quite present but well made and structured. An underlying sweetness with butter, citrus and vanilla here, but went well with king crab legs.
Consistent chard, oak quite present but well made and structured. An underlying sweetness with butter, citrus and vanilla here, but went well with king crab legs.
Jan 5th, 2020
Aged for 18 months in oak, pale lemon with aromas of ripe fruits with blossom and biscuit notes. On the palate flavors of ripe apples, sweet pears and pineapple, some spice with a creamy buttery edge. Medium+ finish, good acidity balance ending with a toasty and buttery character.
Aged for 18 months in oak, pale lemon with aromas of ripe fruits with blossom and biscuit notes. On the palate flavors of ripe apples, sweet pears and pineapple, some spice with a creamy buttery edge. Medium+ finish, good acidity balance ending with a toasty and buttery character.
Dec 30th, 2019Smokey, flinty, fruity. Rich and heavy, like wet wool. I imagine this is what a civil war battlefield smelled like when the ground was still wet with dew. Wet uniforms, gunpowder, dropped fruit left out to rot.
Smokey, flinty, fruity. Rich and heavy, like wet wool. I imagine this is what a civil war battlefield smelled like when the ground was still wet with dew. Wet uniforms, gunpowder, dropped fruit left out to rot.
Aug 4th, 2018Oak, but not too much. Pretty, light citrus, pear. Nice weight and viscosity to it.
Oak, but not too much. Pretty, light citrus, pear. Nice weight and viscosity to it.
Nov 3rd, 2017New project by Charles Smith, doing chardonnay only. Made by Brennon Leighton and Andrew Latta, the main winemakers for Charles Smith. One of the best Washington chardonnay I've had of late. Hints of toast and flint, lush on the palate. Not overdone.
New project by Charles Smith, doing chardonnay only. Made by Brennon Leighton and Andrew Latta, the main winemakers for Charles Smith. One of the best Washington chardonnay I've had of late. Hints of toast and flint, lush on the palate. Not overdone.
3 people found it helpfulJan 27th, 2015
This is another brand from Charles Smith of K Vintners. Named after a Spanish guitarist "Sixto Rodriguez. He sold more albums than Elvis in South Africa. This is fermented in combination of concrete, stainless and neutral oak barrels. Then, blended. On the nose; big lemon, cream, lime, green apple, overripe pineapple, soft minerality and spring flowers. The body is creamy & thicker in style. You definitely pick up the concrete influence right away. The oak influence is very gentle. Fruits are; lemon, lime, grapefruit, green apple with light notes of Bosc pear. The edgy minerality comes shinning right after the fruits set. The acidity is high and a little sharp with a decent finish. The name "Uncovered" comes from Charles. He believes that he uncovered something with this tri-fermenting process.
This is another brand from Charles Smith of K Vintners. Named after a Spanish guitarist "Sixto Rodriguez. He sold more albums than Elvis in South Africa. This is fermented in combination of concrete, stainless and neutral oak barrels. Then, blended. On the nose; big lemon, cream, lime, green apple, overripe pineapple, soft minerality and spring flowers. The body is creamy & thicker in style. You definitely pick up the concrete influence right away. The oak influence is very gentle. Fruits are; lemon, lime, grapefruit, green apple with light notes of Bosc pear. The edgy minerality comes shinning right after the fruits set. The acidity is high and a little sharp with a decent finish. The name "Uncovered" comes from Charles. He believes that he uncovered something with this tri-fermenting process.
Opulently rich with ground mustard seed, lemon curd and creamy buttered bread
Opulently rich with ground mustard seed, lemon curd and creamy buttered bread
Mar 16th, 2016