Napa Valley, California, USA
Baked apple and pear with a touch of nutella on the palate. Nose of lemon, crème brûlée and vanilla.
Finished with oak and honey.
Baked apple and pear with a touch of nutella on the palate. Nose of lemon, crème brûlée and vanilla.
Finished with oak and honey.
With wild yeast fermentation (hence the name cuvée sauvage) and 16 months in French barrel, a rich and plush chard was to be expected. Ripe pear, lime, apple pie, chrysanthemum tea, and touch of roasted almond. Soft creamy palate with vivid acidity. Oak is very well integrated, and by no means it’s oaky. A bit heat at the end, but overall complex and well balanced.
As with the winery’s Napa cab, they don’t make this bottling anymore. A pity.
With wild yeast fermentation (hence the name cuvée sauvage) and 16 months in French barrel, a rich and plush chard was to be expected. Ripe pear, lime, apple pie, chrysanthemum tea, and touch of roasted almond. Soft creamy palate with vivid acidity. Oak is very well integrated, and by no means it’s oaky. A bit heat at the end, but overall complex and well balanced.
As with the winery’s Napa cab, they don’t make this bottling anymore. A pity.
Wow! Smooth and mildly oakey. Very nice.
Wow! Smooth and mildly oakey. Very nice.
Jul 19th, 2018
Exuberant and lively baked yellow apple pie aromas flood the nose, but back stage, crushed gravel, hazelnut, and butter take control. Wild yeast fermentation ushers in some diversity; something that you can't quite put your finger on. 2013 vintage's acidity and minerality is prevalent and gives it vibrancy. Palate is covered in buttered toast and fresh apples. Weight and alcohol is held together with the oak and acidity. Plush and creamy without being flat or outdated. Finish doesn't stop; 2+ minutes. Everything sits in balance. Very reminiscent of quality Beaune. Who's says butter can't be integrated properly in Chardonnay? Butter haters can go drink some haterade. #snowday
Exuberant and lively baked yellow apple pie aromas flood the nose, but back stage, crushed gravel, hazelnut, and butter take control. Wild yeast fermentation ushers in some diversity; something that you can't quite put your finger on. 2013 vintage's acidity and minerality is prevalent and gives it vibrancy. Palate is covered in buttered toast and fresh apples. Weight and alcohol is held together with the oak and acidity. Plush and creamy without being flat or outdated. Finish doesn't stop; 2+ minutes. Everything sits in balance. Very reminiscent of quality Beaune. Who's says butter can't be integrated properly in Chardonnay? Butter haters can go drink some haterade. #snowday
Mar 14th, 2017
Smooth oaky chardonnay with mild hints of butter. A bit of lemon and vanilla.
Smooth oaky chardonnay with mild hints of butter. A bit of lemon and vanilla.
Mar 12th, 2016
Erik had this 9 years ago
Erik had this 9 years ago
Apr 23rd, 2016
