Even though we will not be doing the public tasting portion of the Insider's Pick until further notice, we will still be offering the wine for purchase with the usual 10% discount on Thursday and Friday. The wines will still be ones we highly recommend, and the tasting notes will still be our own. We will be returning to doing just the one wine on Thursdays and Fridays until further notice. We hope you are able to come by and get some wines to enjoy.
One of our favorite things to do here is busting myths or old tropes about wine. A lot of consumers believe that California Chardonnay is always oaky and buttery (as if there was a law in place for it), and when it isn't like that it's a sign the wine is cheap. These tropes do have some basis in history. When the juice from Chardonnay is lighter bodied from younger vines or a lower quality site, oak will easily dominate the wine's flavor, and the cost of replenishing new barrels is usually reserved for the wines that will fetch a higher price point. This style of winemaking also makes for a richer, smoother, more buttery flavor in Chardonnay, and not everyone wants it that way. The Chablis region in particular shows off its cool climate acidity and chalky minerality with producers rarely using any oak even at the higher price levels, and more producers than ever are looking to emulate that style. Even in California; actually should say ESPECIALLY in California, as there are so many different climates that are begging for some diversity. Hendry's estate vineyards sit in the hills just above the Carneros district at the foot of Mount Veeder, getting a lot of cooling breeze effects off the mountains without as much lingering fog as Carneros. Their vineyards also feature the Dijon clone of Chardonnay, which tend to give a bit more naturally concentrated juice so the richness usually added by malolactic fermentation isn't missed by its absence. Racy lemon curd and green apple aromas that get warmer and richer the longer the wine is open, also bringing in some orange citrus tones. the mouthfeel is nicely rich but shows lots of tingly acidity and tart citrus in behind the round apple and pit fruit flavors, more of a Cotes de Beaune type character than a racy Chablis. Surprisingly light on its feet, a delicious choice with citrus seasoned poultry and pastas.
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The Best of the Best.
We offering free tastings on these wines in the store every Thursday and Friday, and a 10% discount off the retail price through the duration of the day. Come on by and give them a try!