The wine is not oaky like a normal Chardonnay. But I could taste hints of oak, which is because 25% of the wine is oak barreled for a short time. Light birdied with aromas of vanilla lemon and lime. High acid. Crisp.
The wine is not oaky like a normal Chardonnay. But I could taste hints of oak, which is because 25% of the wine is oak barreled for a short time. Light birdied with aromas of vanilla lemon and lime. High acid. Crisp.
2 people found it helpfulMay 13th, 2016
Had some on its own and hated it. Made lime butter tilapia to give it a fair shake. Here's the skinny: oaky semi-butyric nose - lemon curd, some golden apple, sweet toffee. Full bodied, a touch of tingle (it's young), and strong oily acid hitting from the back of the palate. That's the rub: there's a lot of acid, but it hits more on the tail, leaving the main mouthfeel a bit flabby, and the finish really annoyingly tart and clingy. I'm totally open to oaky sweet Chardonnays, but there just isn't much to love here. The nose has some mineral, but it's overall sickly sweet, and the taste and feel are heavy sweetness with a useless malic acid overriding anything else on the finish.
Had some on its own and hated it. Made lime butter tilapia to give it a fair shake. Here's the skinny: oaky semi-butyric nose - lemon curd, some golden apple, sweet toffee. Full bodied, a touch of tingle (it's young), and strong oily acid hitting from the back of the palate. That's the rub: there's a lot of acid, but it hits more on the tail, leaving the main mouthfeel a bit flabby, and the finish really annoyingly tart and clingy. I'm totally open to oaky sweet Chardonnays, but there just isn't much to love here. The nose has some mineral, but it's overall sickly sweet, and the taste and feel are heavy sweetness with a useless malic acid overriding anything else on the finish.
Jun 19th, 2016
Robertson, Breede River Valley, Western Cape, South Africa
