The Tasting Panel magazine

August 2012

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Page 116 of 128

SPEED TASTING REPORT REVEAL NUMBER NINE: BENT FOR TEXTURE Liberty School 2010 Chardonnay, Central Coast (SRP $15) Whole cluster–pressed and –fermented and stirred on the lees, this cool climate, lush Chardonnay defines mouthfeel. Sourced from vineyard sites in and around the Santa Lucia Highlands of Monterey County (a Region 1 cool climate indeed!), the wine's natural acidity sets the stage for its fruit and floral components. Six percent Viognier is blended in. Joel Peterson of Hope Family Wines. Our Panel's comments: "Well done! A leaner style California Chardonnay that feels like a Chardonnay and offers varietal typicity of citrus, lime, pear and papaya cleansing capabilities." —Shelley Lindgren "Alive and crisp, with elegant tannins and a fresh apple and citrus profile." —Wilfred Wong REVEAL NUMBER TEN: BEND IT WITH ORGANICALLY GROWN GRAPES Bonterra 2010 Organic Chardonnay, Mendocino County ($12) Winemaker Bob Blue adopts a style that deliberately uses a combination of oak and stainless steel to emphasize the crisp fresh- ness of organically grown fruit from Mendocino. Seventy percent of the juice is fermented in a combination of French and American oak, which is allowed to undergo malolactic fermentation. The remaining 30 percent is fermented in stainless steel to preserve the crisp fresh fruit flavors. Most of the wine is aged in previously-used or neutral oak. New oak was used for just 16 percent of the wine to give this Chardonnay a vanilla note. Our Panel's comments: "Bright apple, a fine acidity through its very core and a light oak touch, bring life to this lean white." —Jennifer Ingellis "Ripe stone fruit meets a chalky texture: clean from start to finish. Tropical fruit, a tart lime middle and green apple notes add layers." —Petra Polakovicova 116 / the tasting panel / august 2012

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