Geyser Peak Chardonnay Alexander Valley 2009
An important part of Geyser Peak Winery’s Chardonnay program is the use of American oak barrels whose staves are soaked in hot water prior to shaping. The water leaches harsh components out of the wood and significantly increases the depth of toasting of the staves as they are shaped over fire. This process yields barrels which impart a more delicate, subtle oak character to the wine along with an elevated creaminess. Following fermentation in barrel, the wine was allowed to remain in contact with the yeast lees for the entire eight-month maturation period, and stirred periodically in order to integrate the nutty, deep flavors of the lees into the wine. Approximately half of the blend underwent malolactic fermentation. – Ondine Chattan
RiceSelect's fragrant Jasmati® is blended with eggs, milk and fall's favorite spices, cinnamon and nutmeg, to create a delicious rice pudding, which is layered on top of fluffy cream cheese and abuttery pecan crust. Pairs well with a bold, tawny port with flavors of dried fruits, nuts, and spices.
Simple but pleasing, I got this at the winery but wish I'd bought more! Great value in summer sippers and good for an outdoor party. Better by itself than with food: just enough body and quite refreshing!
I detect a slightly floral nose, but barely distinct. To me, the taste is of a mostly-crisp (compared to sharper pinot grigios), zesty and slightly spiced, large minerality (without breaking it's simplicity) with a lemony short finish. A rather simple pinot grigio, that's more bang for the buck.
External Reviews for Geyser Peak Chardonnay Alexander Valley
A high-toned cabernet, this is red-fruited and herbal with a sharp black cut of acidity. Soften it with flank steak.
A complex wine for the price mdash; at first rich and creamy, but finishing crisp and clean. Loaded with melon, pear, banana and butterscotch flavors, which would all complement to perfection the sea bass in ginger coconut broth recommended by the winemakers.
A bit quick on the finish, but otherwise a nice everyday Chardonnay. Shows a soft, buttercream texture, with dry, subtle flavors of pineapples, pears and buttered toast.
Aromas of ripe pear, apple, clove, cedar and hazelnut give it a notable oaky flavor, but itrsquo;s well-balanced with tight, ripe fruit as well. Finishes with a cedary aftertaste. Drink now through 2006.
This is a bright, zesty wine made in what is quickly becoming a classic California Pinot Grigio style. The nose shows notes of lemon, lemon zest, citrus blossom, and a hint of spice. The palate is crisp and bright with citrus flavors and elegant minerality. Wonderful on its own as an aperitif, this wine also pairs beautifully with fresh oysters on the half shell, as well as salads, light fish and chicken dishes. - Winery
Therersquo;s plenty of oaky richness in this wine, on top of nicely ripe flavors that smack of pineapples and peaches and cinnamon spice. It shares much in common with the best Alexander Valley Chards.
This tart, gentle chardonnay needs nothing more that roast chicken to match its sweet warmth.
Food Pairings for Geyser Peak Chardonnay Alexander Valley
The color is a pale yellow with golden luminosity. Attractive aromas of baked bread, wheat sheaves, fleshy stone fruit and pear lead on the nose and turn to honeycomb, nectarine and toasted almond on the palate. Lifted aromatics of ginger root and butterscotch are apparent upon swirling the glass. The wine shows a lovely balance between ripe fruit character and more sophisticated earth notes. This is a unique wine that expresses all the benefits of its terrior-driven origin.
Aged 8 months.
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