Cht Montelena Chardonnay 2008
hints of pear and vanilla... very lightly oaked.
Clean, mineral nose. Punchy peach and lemon zest palate, quite clean and lightly oaked, finishing with good citrus and a bit of almond and vanilla.
Spicy caramel and butterscotch tones on the nose. Still has great acid and lovely texture on the palate. Roasted hazelnut, apple, toasted marshmallow. Showing very nice and age has added lovely complexity to the flavors. 92 pts. 5/9/13 at winery
Tasted at the winery 9/20/09
Bright golden color, slight butter on the nose, some floral as well as well. Slight oak, but not over whelming, with a nice spice at the finish. Measured fruit with a mineral finish.
Greenish gold in the glass, nose of apples and fresh citrus. First taste... medium bodied, with a initial rush of apples and tropical friut, light oak, and good acid balance. Finishes nicely, good with seafood and cream sauce pastas, I should think. I will keep a couple in the cellar.
External Reviews for Cht Montelena Chardonnay
Captivating aromas of apple, pear, fresh herbs, dried spices and flowers. Quite dry and fresh mdash; in fact, almost austere mdash; with a lightly mineral, steely character to the flavors of apple, pear, citrus peel and dried herbs. Boasts very good density of texture and flavor intensity. Hold this for at least a few years before pulling the cork.
Bright yellow. Musky peach, pear and apple fruit aromas and flavors are complicated by flowers and herbs. Concentration and precise, with a dusty impression of extract and very good length. Quite strong for this no-malo chardonnay. Bo Barrett is now vinifying with a higher percentage of whole clusters and getting less bitterness as a result. ldquo;So now we donrsquo;t need as much new oak to compensate,rdquo; he noted, adding that 2007 was an outstanding vintage for chardonnay as there was no heat stress.
Montelenarsquo;s non-malolactic Chardonnay hasnrsquo;t changed in more than 30 years, and they certainly deserve credit for that. It rarely sees more than 20% new oak, and in certain vintages can age remarkably well. The 2005 exhibits beautiful precision, hints of Granny Smith apples, lemon zest, and a touch of orange rind, with medium body, zesty acidity, but surprising intensity and flavor. Irsquo;m sure it will still be humming along 10 or more years from now.
Montelenarsquo;s non-malolactic Chardonnay hasnrsquo;t changed in more than 30 years, and they certainly deserve credit for that. It rarely sees more than 20% new oak, and in certain vintages can age remarkably well. The 2006 Chardonnay has slightly more honeyed apple notes and hints of freshly squeezed orange juice and lemon zest. The wine is incredibly consistent from year to year, seemingly regardless of vintage conditions, and the 2006 seems to be just slightly more evolved and forward than the 2005. Irsquo;m sure it will still be humming along 10 or more years from now.
The medium to full-bodied, fresh 2000 Chardonnayrsquo;s aromatic profile includes scents of nectarines, apple skins, ripe pears, and lemon butter with notions of oak in the background (15% new wood is utilized). It is long in the mouth, lively, and vibrant. This impressive effort will drink well for 5ndash;7 years.
Winemaker Bo Barrettrsquo;s 2003 Chardonnay is one of the finest made to date. This is the classic non-malolactic style of Chardonnay that can age for a long time in certain vintages. It is never as showy or flamboyant as some of Californiarsquo;s more Burgundian-styled, full-malo Chardonnays, but it is crisp, with more concentration than one might expect. The 2003 offers abundant quantities of lemon/lime-like fruit, hints of white pears, white currants, and green apples, a steely backbone, and noteworthy concentration. It can be drunk young or cellared for 5ndash;7 years, maybe longer.
Pale peach skin color. Bright aromas of apple, pear, pineapple and wet stone. Full but firm, with pineapple and more exotic tropical fruit flavors supported by underlying stoniness. Nicely fresh chardonnay, with firm backbone. Prior to the 2000 vintage, Montelena crushed all of its fruit; this was vinified with about 30% whole clusters. ldquo;A component of crushed fruit really pops the nose, accentuates the tropical fruit flavors,rdquo; noted Zacherle, ldquo;but the whole cluster element gives finesse and elegance.rdquo; Like the zinfandel, this chardonnay was mostly picked during the cool of night.
Food Pairings for Cht Montelena Chardonnay
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