92 Points | International Wine Cellar , November/December 2010
($38) Light, bright gold. Captivating nose combines poached pear, smoky lees, minerals, honey and hazelnut, all lifted by honeysuckle and chamomile notes. Dense, sappy and vibrant, with impressive energy to its orchard fruit and mineral flavors. Finishes long and spicy, with alluring florality and spiciness.
92 Points | Robert Parker's The Wine Advocate
The Atypical Typical Cali Chardonnay
Green apple and lemon nose. Body full, yet very light glycerin weight. In mouth, exhibits more green apple, but with white pear and cantaloupe, very faint yogurt note, bit of Mediterranean brine at back of palate. Finish was short, light wafting of whipped butter. This one was preferable on body to the Bien Nacido, but was not as complex or aromatic as Tolmach's fellow Chard. This, to me, was more of a typical Cali Chard, but nothing like the full blown apple and butter creations from NorCal.
Great summer sipper
Not an overwhelming fruit bomb but still juicy and delicious. restrained and classy. Drank this one on my last picnic and it paired beautifully with some Vermont White Cheddar. will definitely be ordering more.
Kudos to Ojai
After drinking many vintages of their Syrah and even a Pinot or two, I tried this Chardonnay from them. Really, really impressed. Not like white Burgundy but so different than most Cali chards. Great effort.
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apple, lemon, pear, clean notes, not overly dry, nice finish
Changing my mind...
about Chardonnay. This was wonderful. I have been stuck on Pinot Grigio and Sauvignon Blanc. Could make me a convert.
Clos Pepe vs. Cakebread?
Ojai gets my vote.
little too acidic, not smooth
It is remarkable that an industry essentially less than a half-century old could capture the attention of the American wine-buying public to the degree that California has. Powerful consumer interest in California wine is driven by two major factors. The more obvious reason is that California's best wines, which come from grapes grown in...
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The best Chardonnays in the world continue to arrive from the region where the grape first emerged: the chalk, clay, and limestone vineyards of Burgundy and Chablis. While the origins of the grape were disputed for many years, with some speculating that the grape came all the way from the Middle East, DNA researchers at the University of California-Davis proved in 1999 that Chardonnay actually developed...
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