After a little over a year in the cellar, this is much less tightly wound now. We had it with marinated chicken thighs breaded with ranch dressing and herbed bread crumbs, brown and wild rice, and garlic sauteed haricort verts. Really excellent. This is a great food wine fully deserving of five stars in my opinion. It deserves rationing to have with good food, and I hope I have some left in five years. Thank you WineAccess!
No oak, just really good fruit, good weight and crisp finish. Hard to ask for much more of a Chardonnay at this price.
love it - classic chardonnay with nice finish
I just opened a bottle of this, after having it sit in the cellar for almost exactly 18 months, and I must say it has me speechless. I cannot wax eloquently, for I am just too purely amazed how this wine has matured and become on par with bottles in a significantly higher price range. It was good when purchased in November of 2011, but it is simply magnificent now. I'm so very grateful I have several bottles left. THANK YOU Wineaccess!
The stone fruit and minerality shine through. Very easy to drink on its own.
We were on the fence when we bought this Macon. Not any more. Rich and surprisingly full-bodied. Really fresh. Very hard to find Chardonnay this good for $16.99 in our neck of the woods.
This is a very nice chardonnay. The minerality and lemon come first followed by a very light sweetness. As the wine evolves the fruit takes stage. However, be very careful will pairings - a great wine for a mild fish and delicate sauce.
Prime example of why I prefer French to California chards. This one definitely lived up to its press clipping
just don't know if i can wait and cellar some of these.
Yellow citrus and wet stone nose with hints of pear, plus it has that beautiful acid backbone that is missing in nearly all California chards. Great bang for the buck, and I bet it's going to round out with another few months in the cellar.
Third place. The 2011 was more full-bodied and more complex than the 2010. The 2010 had more tartness than flavor. The acid was useful in offsetting the cream in the French chicken dish.
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