** Editors' Choice ** Big, big, big. Make that huge, huge, huge. This Chard rocks. It’s done up in the grand Burgundian way, but all the bells and whistles can’t put a dent in the fruit, which is just, well, big and huge. Mangoes, papayas, pineapple custard, peach pie, macaroon, gingersnap cookie, vanilla fudge, buttered toast, all brightened with coastal acidity. Chardonnay just doesn’t get any richer than this.
A rarely seen wine, but one which can be outstanding, is Pride Mountain’s Chardonnay Vintner’s Select Mountaintop Vineyard. Made from a one-acre parcel and put through full malolactic, the 2005 exhibits plenty of minerality in its lemon oil, orange blossom, apple skin, and brioche-filled perfume and flavors. Medium to full-bodied with excellent acidity as well as impressive depth...
Pale yellow-gold. Aromas of peach, apricot and nuts. Sweet and lush, with Meursault-like flavors of apricot and roasted grain. A full-blown, rather velvety style with a chewy finish featuring a firm edge of minerals and acidity and some alcoholic warmth. This is actually 15.5% alcohol, according to winemaker Bob Foley, but was not acidified. In fact, this is from a Meursault clone planted on a mountaintop vineyard at 2,000 feet.
Intense yet elegant, with ripe, rich pear, fig and hazelnut notes that are sleek and well-defined. Finishes with a smooth texture.
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