Mer Soleil

Reserve Santa Lucia Highlands Chardonnay

9.0629 ratings
8.840 pro ratings
Santa Lucia Highlands, Central Coast, California, USA
Chardonnay
Duck, Shellfish, Goose, Mushrooms, Manchego & Parmesan, Game, Pork, Squash & Root Vegetables, Chicken, Turkey, Cheddar & Gruyere, Meaty & Oily Fish, White Fish, Shellfish, Crab & Lobster, Cream Sauces
Top Notes For
Andrew Lohse

All the malo oak butter richness you could want - and still food friendly

All the malo oak butter richness you could want - and still food friendly

May 12th, 2019
Patrick Derdeyn

I’ve had previous vintages of this where it tasted like fresh squeezed oak juice. Very pleasantly surprised at how much more restrained this one is. Nice purity of fruit with a citrus and honeysuckle core and a finish that lets the fruit linger.

I’ve had previous vintages of this where it tasted like fresh squeezed oak juice. Very pleasantly surprised at how much more restrained this one is. Nice purity of fruit with a citrus and honeysuckle core and a finish that lets the fruit linger.

Oct 28th, 2018
Stacy Woods

10k gold core fully concentrated out to a slim pale yellow rim. Medium plus intensity of aroma features pineapple, coconut, ginger, melted butter, and tobacco leaf. A dry wine with medium but mouthwatering acid. Full body, rich, creamy, slightly viscous texture,spicy but well integrated alcohol at 14.5%. A touch of bitterness on the medium plus finish that features vanilla, butter, caramel, baked spiced apple, ginger. Oaky coconut and a slight phenolic astringency linger beyond the fruit.

10k gold core fully concentrated out to a slim pale yellow rim. Medium plus intensity of aroma features pineapple, coconut, ginger, melted butter, and tobacco leaf. A dry wine with medium but mouthwatering acid. Full body, rich, creamy, slightly viscous texture,spicy but well integrated alcohol at 14.5%. A touch of bitterness on the medium plus finish that features vanilla, butter, caramel, baked spiced apple, ginger. Oaky coconut and a slight phenolic astringency linger beyond the fruit.

12 people found it helpfulDec 12th, 2014
Tracey Busch

My favorite Chardonnay to date. Tastes pretty full bodied and rich with fruits.

My favorite Chardonnay to date. Tastes pretty full bodied and rich with fruits.

6 people found it helpfulOct 12th, 2014
Victor Adler

Creamy, buttery , rich Chardonnay. A delightful mouthful.

Creamy, buttery , rich Chardonnay. A delightful mouthful.

5 people found it helpfulJan 23rd, 2015
Nic Gautreaux

Butter anyone...tasty. Real smooth too!

Butter anyone...tasty. Real smooth too!

4 people found it helpfulDec 26th, 2014
Travis Morningstar

Oak bomb that was, well, pretty tasty.

Oak bomb that was, well, pretty tasty.

3 people found it helpfulJul 14th, 2014
Yvette Taburiaux Peo

Oakey and a little buttery. Overall, I liked it and I'm not much of a Chardonnay drinker.

Oakey and a little buttery. Overall, I liked it and I'm not much of a Chardonnay drinker.

2 people found it helpfulJul 9th, 2014
Ron R
8.9

K&L dropped their pants on pricing for this. We couldn’t resist... a case and half for the summer! 😯
Honey, almonds and pineapples are everywhere here. Reasonable amount of oak, leads into caramel and hints of dill. For less than $12, we are very happy with this.

K&L dropped their pants on pricing for this. We couldn’t resist... a case and half for the summer! 😯
Honey, almonds and pineapples are everywhere here. Reasonable amount of oak, leads into caramel and hints of dill. For less than $12, we are very happy with this.

1 person found it helpfulJun 21st, 2019
Austin Hohnke

Nothing insipid here. Cantaloupe, passionfruit, and kiwi plus a slight tang of grapefruit pith. Barrel fermented with well integrated oak. Nice fusion of fruit and wood. A bit on the hot side at 14.9% but quite delicious.

Nothing insipid here. Cantaloupe, passionfruit, and kiwi plus a slight tang of grapefruit pith. Barrel fermented with well integrated oak. Nice fusion of fruit and wood. A bit on the hot side at 14.9% but quite delicious.

1 person found it helpfulApr 11th, 2018