Issue link: https://digital.copcomm.com/i/76623
Tasting Blind First, Then Revealing, One by One Here are the wines we tasted and the panelists notes during the blind portion of the tasting. REVEAL NUMBER ONE: THE CARNEROS BEND Bouchaine's VP of Wine Production and Sales Greg Gauthier and GM and winemaker Michael Richmond. Bouchaine Estate 2010 Chardonnay, Carneros (SRP $30, "new release") Stacked with layers of flavors, Bouchaine Chardonnay speaks the language of this cool growing region with a lime/ ginger pungency. The winery farms 40 acres of Chardonnay, uses five different strains of yeast and utilizes ML a-plenty to achieve its surprisingly full texture. Using various barrels, winemaker Michael Richmond insists, "There is no such thing as a neutral barrel," and claims this wine's flavors "resonate on demand with different food settings. It responds to me with the most respect." The Panel's comments: "Lemon curd, crystallized ginger, butter poached apples! I really like the weight of this not-too-ripe but full Chardonnay . . . I can imagine its versatility." —Shelley Lindgren "Pleasant to drink and the oak is in check (lovely vanilla brûlée) with a clean, bright, crisp finish." —Petra Polakovicova REVEAL NUMBER TWO: THE STEEL MAGNOLIA BEND Oyster Bay 2011 Marlborough Chardonnay, New Zealand (SRP $15) Small clusters, small berries and intense fruit are tell-tale signs for the character of this unique profile of Chardonnay—a benchmark example of Marlborough's unique cool climate viticulture. Family-owned Oyster Bay is one of the country's top producers, and this fruit, grown in the Wairau Valley, experiences a long, extended growing season. With no ML, limited barrel aging and lees stirring in stainless steel, this Chardonnay had the panel guessing. The Panel's comments: "It had floral, sweet tones—passion fruit notes and citrus—that reminded me of a Chenin Blanc. Pretty, bright and aromatic, with a light slate finish." —Jennifer Ingellis Oyster Bay's Western Regional Sales Manager, Steven Wyngard, and Chain Account Manager (Western U.S. ), Larry Miltko. "Bone dry, with a slightly nutty/candied pineapple effect .The mineral- ity adds complexity. But the white floral notes and pink grapefruit are an unusual twist. It would be a great pairing with tuna tartare at Morimoto." —Eduardo Dingler 112 / the tasting panel / august 2012