(2011 Vintage) The wine is fermented and aged in a combination of stainless steel and small Nomblot concrete tanks that are imported from France and feature state-of-the-art technology. The unlined tanks are made from natural limestone-based cement, so temperatures are kept stable while still allowing a small amount of oxygen contact to enhance flavor development, similar to aging in an oak barrel. Our unique ceramic bottle is reminiscent of the concrete fermenters that enhance this wine so beautifully, and continues to preserve the bright, fresh fruit characters.
Enjoyed at our first spot together in Napa. paired well w crab squash blossoms & a nice beet salad.
Delicious! Had with chicken, spaghetti squash, with light cheese cream sauce
Not usually a chardonnay fan...but I like this because it wasnt too dry.
Balanced between mineral and fruit
Lindsay likes, Nick doesnt (not fan of chardonnay).
Unoaked char... Charlies recommendation.
Michelle Rao at Westport CT
Very crisp! Delicious!
Full yet crisp
Connoisseurs' Guide to California Wines(2006 Vintage) By Mer Soleil. One of the things wrong with unoaked Chardon-nays in the past has been the tendency to draw them from the least successful parts of the vineyard and to put them out young in order to take advantage of their freshness. But freshness is not an adequate substitute for depth of character, and even here in a wine of tremendous ambition, with the grapes chosen from a very good vineyard, the wine has come up with more vitality than with true depth and honest to goodness range. Instead it ...
Wine Spectator(2006 Vintage)