Posts Tagged ‘Chalone’

California Chardonnay

September 25, 2014 Leave a comment

This year the 2012 Neyers Vineyards, Chardonnay 304, Sonoma County has remained our hands-down favorite Chardonnay from California both for flavor and price.  It is not always in stock so this forces us to try other wines.  Of the three wines featured in this post I would recommend the 2010 La Follette, Chardonnay, Sangiacomo Vineyard, Sonoma County.  I have enjoyed the entry-level wines of La Follette before so I was pleased by the lovely acidity of this more expensive bottling.  The 2009 Chalone Vineyards, Estate Chardonnay, Chalone is rather interesting too for it bears its age very well.  While this should last the acidity is in more of a supportive role so maybe its best to drink it up.   These wines were purchased at MacArthur Beverages.


2011 Fontanella Family Winery, Chardonnay, Mt. Veeder, Napa Valley – $26
This wine is 100% Chardonnay.  Alcohol 14.4%.  There was yellow fruit and apple aromas on the nose.  In the mouth this fruit-forward wine offered up creamy and tropical flavors that persisted throughout.  Notes of minerals and toast came out.  The wine was lush with some acidity on the sides of the tongue but it lost some grip at the end.  It had a persistent aftertaste.  ** Now.


2010 La Follette, Chardonnay, Sangiacomo Vineyard, Sonoma County – $35
This wine is 100% Chardonnay.  Alcohol 14.2%.  The nose revealed old perfume, yellow fruit, and toast.  In the mouth the wine quickly took on weight but still had some nervous acidity on the tongue tip.  The acidic grip on the tongue remained over two nights, enlivening the smoked/toasted infused fruit.  The acidity returned in the finish with apple-like notes led to a textured and salivating aftertaste.  *** Now-2017.


2009 Chalone Vineyards, Estate Chardonnay, Chalone – $22
This wine is 100% Chardonnay sourced from a vineyard at 1,800 feet of elevation.  It was raised in oak barrels.  The nose had yellow fruit accented by toast notes. In the mouth the yellow fruit was rounded with glycerin.  The wine slowly built toast infused flavors as well as texture mixed with minerals by the finish.  There was some toast in the aftertaste.  This drinks well now with the acidity sub servant to the mouthfeel.  *** Now-2017.