White | Chardonnay | France | Burgundy | 750ml
A discreet touch of wood frames an elegant and quite pretty nose of lemon, stone, pear and floral scents that gives way to exceptionally rich yet attractively well-detailed medium-bodied flavors that possess a seductive mouth feel. There is excellent cut and punch to the lingering finish and overall, this is really very stylish.Burghound 90-93 Points
White | Chardonnay | United States | California | 750ml
Named for roasted halzelnuts, "Les Noisetiers" is the most appelation-expressive Chardonnay from Kistler Vineyards. The grapes are whole-cluster pressed into 30% new French oak for fermentation via indigenous yeast. It was bottled unfined and unfiltered after 10 months in barrel. From the winery: "Deep green-yellow. A pronounced and refined sense of minerality pierces through the initial first blush of stone fruit on the nose. Wet stone, powdered sea sand, and a slight sense of roasted grain. Perfectly balanced, the core is packed with grilled citrus, a touch of lemongrass and threaded with a vibrant acidity that reverberates across the palate. Possesses a lively, yet elegant finish that just doesn’t want to end.
Produced from 100% old Wente clones, the light gold-colored 2009 Chardonnay Ma Princesse offers beautiful aromas of tangerines, mangos, sweet white currants and quince, a creamy, full-bodied, voluptuous texture and gorgeous acidity. This exceptional group of wines is limited in quantity (from a low of 125 cases to a high of 400+ cases for several of the Chardonnays) cuvees. This is the visionary project of Luc Morlet, a Frenchman who worked for Peter Michael and still consults there with his brother, Nicolas.Wine Advocate 94-97 Points
The 2010 Chardonnay Ritchie Vineyard shows terrific energy, cut and focus, with bright shades of lemon, flowers, mint and crushed rocks. It is a beautifully delineated, energetic Chardonnay to drink over the next few years. Anticipated maturity: 2013-2018. This is a dazzling set of Chardonnays and Pinots from Paul Hobbs. The wines are made with native primary and secondary fermentations, aged on their lees and bottled without fining of filtration. Vintages 2009 and 2010 are both strong, but I find myself favoring the 2010s for their greater verve and focus. Either way, it is virtually impossible to go wrong with any of these new and upcoming releases.