Accolades for Chardonnay
2007 Chardonnay: "Drink [it] Now & Often!!"
"Drink now & often! A very good wine & at a moderate price point. Pairs wonderfully & easily with many food items..."
Bill Eyer, San Diego Examiner, December 6 2009
First Swirl: In the glass the wine a straw colored core leading to a pale yellow rim. The legs reveal good structure and viscosity.
First Sniff: From what I recall in my notes this wine had some enticing aromas of freshly sliced pears and other citrus notes effortlessly wafting up from the glass.
First Sip: I really enjoyed the notes of spicy apple and tropical notes co-mingling with a tangy fresh acidity and a nice finish of fruit and a lingering minerality.
Alcohol and Price: The wine weighed in at 14% and is priced well in the $17.00 to $19.00 range at a few online purveyors and a little over priced in the tasting room at $25.00 and a case production of a little over 700 hundred cases.
Vineyards and Composition: Because they source fruit from many terroirs, some cool and some warmer sites, thus they are able to consistently produce a consistent style of Chardonnay and I believe the composition is 98% Chardonnay and 2% Lonesome Springs Orange Muscat with a barrel treatment of 100% french oak.
Other Voices: "You could spend a whole day touring any one of Walla Walla's wine areas. But the one that intrigued me was right in downtown Walla Walla itself...Then up another block to Forgeron Cellars, one of the strongest of the new wineries, and where chardonnay is the star attraction. I was even more impressed however with a striking roussanne..." Robert Mayfield, Statesman Journal Newspaper, August 2007 Walla Walla Spring Release Weekend 2008 The Wine Knows and Wine Enthusiast scored the 2006 a healthy 91point and think the 2007 is right on track to be as good or even better than the 2006.
My Recommendation: Drink now and often! A very good wine and at a moderate price point. Pairs wonderfully and easily with many food items, but it especially cries out for seafood pairing of sauteed scallops and clams or with a big hearty bowl of chowder and a piece of sourdough bread.
Bill Eyer, San Diego Examiner, December 6 2009Tweet