Marcassin
Marcassin Vineyard Chardonnay
Sonoma Coast, Sonoma County, California, USA
A bit of a shock to the system for the Burgundian palate. But nice to change it up sometimes! Massively concentrated and pretty opulent to me, but there is a line of racy acidity that balances its weighty texture and full body. It‘s intensely flavored and layered with stone fruit, butterscotch, hazelnuts and hints of burnt orange and marzipan on the finish. A finish which goes on forever. The wine seems to pick up a presence of alcohol over time. Either that or it could have been that dessert altered my palate by the end of the meal. Either way, very enjoyable and always a nice treat to have arguably our country’s best Chard, but for the most part, I‘ll stick to Burgundy 🙃
A bit of a shock to the system for the Burgundian palate. But nice to change it up sometimes! Massively concentrated and pretty opulent to me, but there is a line of racy acidity that balances its weighty texture and full body. It‘s intensely flavored and layered with stone fruit, butterscotch, hazelnuts and hints of burnt orange and marzipan on the finish. A finish which goes on forever. The wine seems to pick up a presence of alcohol over time. Either that or it could have been that dessert altered my palate by the end of the meal. Either way, very enjoyable and always a nice treat to have arguably our country’s best Chard, but for the most part, I‘ll stick to Burgundy 🙃
Apr 28th, 2021
Very opulent and rich, extremely tasty stuff... Good work o dog!
Very opulent and rich, extremely tasty stuff... Good work o dog!
Mar 10th, 2016
2013 vintage. Overtly decadent, überripe and spent when tasting just after decanting. No sediment. Initial temp tasted was at about 60 degrees F. Rated an 8.8. Beyond golden color in the decanter. Prepared an ice bucket ice bath with double linen napkins atop the remaining ice and placed the decanter roughly 25% into the ice bath. Let sit for 20-25 mins. Retasted. Wine temp was closer to 45 degrees F. Completely different wine. Tasted like a top-notch, 10 year old Meursault with ridiculous amounts of vanilla bean and crème brûlée. Slight undercurrent of acidity wove the entire endeavor together. Now? A 9.4. Not my style but it didn't suck. 11.15.23.
2013 vintage. Overtly decadent, überripe and spent when tasting just after decanting. No sediment. Initial temp tasted was at about 60 degrees F. Rated an 8.8. Beyond golden color in the decanter. Prepared an ice bucket ice bath with double linen napkins atop the remaining ice and placed the decanter roughly 25% into the ice bath. Let sit for 20-25 mins. Retasted. Wine temp was closer to 45 degrees F. Completely different wine. Tasted like a top-notch, 10 year old Meursault with ridiculous amounts of vanilla bean and crème brûlée. Slight undercurrent of acidity wove the entire endeavor together. Now? A 9.4. Not my style but it didn't suck. 11.15.23.
Nov 16th, 2023
Best American white wine, best label too.
Best American white wine, best label too.
Jun 21st, 2020
Spectacular! Opened with bouquet of butterscotch and lemon on the nose. Brilliant acidity with great depth and finish that started strong and improved with time. Best described as opulent and Burgundian.
A star of the 2013 vintage!
Spectacular! Opened with bouquet of butterscotch and lemon on the nose. Brilliant acidity with great depth and finish that started strong and improved with time. Best described as opulent and Burgundian.
A star of the 2013 vintage!
Robin had this 6 years ago
Robin had this 6 years ago
Feb 5th, 2019