Lot 133 Atlas Peak Chardonnay 2008
Notes: With a beautiful nose of fresh-baked lemon meringue pie, Bosc Pear, and sweet floral blossoms this wine presents the superlative nose expected of top-end Napa Valley Chardonnay, not to mention Atlas Peak Chardonnay. Notes of lemon bars and apple tart dance across the mid-pallet with a banana/butterscotch toffee thing emerging to balance the crisp acidity. Finishes with lush, tropical fruit notes and a touch of lemon zest. Cameron Confidential: From the folks that brought us lot 116 Napa Valley Cabernet comes Lot 133. From a restaurant/high-end retail-only wine program producing $45 dollar retail bottles, this little tyke had us waiting to release largely due to the fact that it’s punched early with cold fermentation and ageing in 70% new French and American oak requiring a period of time for which to self-integrate. As the time has come and the oak has settled, this beautiful Chard absolutely displays $45 acidity and beautiful integration. At 14 bucks, sitting in the upper-spectrum of our pricing, this is hands-down the best chardonnay that we have ever produced. The slimming of the restaurant market allowed us to source only 258 cases of the 1000-case production, so scoop up this wine now, it won't be around for very long.
Roasted nuts with bananas and apples, actually reminds me of Kellogs Sugar Smacks, the cereal with the frog on the box. Also applies to generics. Decent body, kind of sharp, the aftertaste is kind of metallic. Not my favorite, but interesting.
an oak bomb of a nose with vanilla, pears, and golden apples. the palate offers more tropical fruit and melons, some honey and butterscotch notes, woodsy finish
Creamy soft banana nose with just a hint of old candy cane. A nice mixture of cream and mint with that signature bruised fruit malolactic fermentation flavor I've grown to love about certain Chards. Good good stuff.
One swirl and you get springtime -- white flowers, wet pears, soft sugary lemon. On the palate it's a lesson in Chardonnay, in melted butterscotch, in tropical tree fruit & toasty oak. Polished-wood notes cling for a long finish.
Food Pairings for Lot 133 Atlas Peak Chardonnay
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