Tonight's wine is the 2014 Custard Sonoma Valley Chardonnay.
On the nose there are notes of pineapple, papaya, pear, mandarin orange, coconut, almond and vanilla.
On the palate we are getting lemon, pineapple, vanilla bean, caramelized sugar and a touch of butter.
There is sharp tingly acidity with a creamy mouth feel. All the way through you get that crisp clean long finish.
Very nice for the price. Very quaffable!
Nostrovia! 🍷🍷🍷🍷
Tonight's wine is the 2014 Custard Sonoma Valley Chardonnay.
On the nose there are notes of pineapple, papaya, pear, mandarin orange, coconut, almond and vanilla.
On the palate we are getting lemon, pineapple, vanilla bean, caramelized sugar and a touch of butter.
There is sharp tingly acidity with a creamy mouth feel. All the way through you get that crisp clean long finish.
Very nice for the price. Very quaffable!
Nostrovia! 🍷🍷🍷🍷
Aug 21st, 2016
Golden and leggy, with a stellar nose of lemon custard and creme brûlée, delivered with loads of energizing mineral and a balancing note of perfect tropical blossom.
If the palate was austere and crisp, this would be a grand slam. But significant residual sugar and only faint acid give a sickly sweet first impression. As it warms up the acid lingers and speaks better, and 5-star dessert-y richness on the finish gradually won me over, but I still remember that first flabby sip. Oak bomb lovers will love this, flexible palates will find SO MUCH to enjoy, but I think most first impressions will write this solid wine off immediately. Don't drink with food. Let it warm up for 15 minutes, and sip on its own after dinner.
Golden and leggy, with a stellar nose of lemon custard and creme brûlée, delivered with loads of energizing mineral and a balancing note of perfect tropical blossom.
If the palate was austere and crisp, this would be a grand slam. But significant residual sugar and only faint acid give a sickly sweet first impression. As it warms up the acid lingers and speaks better, and 5-star dessert-y richness on the finish gradually won me over, but I still remember that first flabby sip. Oak bomb lovers will love this, flexible palates will find SO MUCH to enjoy, but I think most first impressions will write this solid wine off immediately. Don't drink with food. Let it warm up for 15 minutes, and sip on its own after dinner.
Jun 23rd, 2016
Sonoma Valley, Sonoma County, California, USA
