Notes provided by http://www.nakedwines.com:
- Christina [Pallman] has made Chardonnay all around the world and even in Burgundy at the feet of the masters! She understands what this grape is really all about.
- Grown in Santa Maria Valley which is known for its cooool nights, dry climate and exceptionally long growing season so it’s perfect for making this kind of wine with intensity and elegance.
First I would like to say do not, and I really mean DO NOT, drink this wine at room temperature or even chilled to 63 degrees. I almost had to spit it out. For the love of your taste palate be sure to serve this wine WELL chilled.
Chilling mistakes aside now… This wine has a very light, fruity and almost floral aroma to it. Scents of citrus are detected after a solid second sniff. The first thing I noticed when I tasted this wine was the way it felt on my tongue. It was very acidic and caused a slight tingle. I could definitely taste something citrusy with an apple blossomy after taste. It’s not as oaky as I am used to with a fuller bodied chardonnay.
This did better with some garlic breadsticks. This would probably be good with pasta tossed in a light garlic and olive oil sauce. Actually, I will probably use the rest of this wine in a white wine garlic sauce and toss it with angel hair pasta. Otherwise, it’s a little too acidic for my liking as far as a wine to drink.
On a scale of “this tastes like piss” to “oops, I just drank the whole bottle” I would give this a “I struggled through the first glass and forced myself to drink a second in order to give a fair appraisal.” Would I buy it again on purpose? No. Would I use it to cook with? Sure. I think it has potential as a cooking wine. I probably wouldn’t go out and buy it just for this purpose though.
Final Grade: C