Red-cherry brightness gives this a simple clarity, spicy and warm, with a hint of mushroom savor adding depth. It’s open and ready to serve with buttermilk-battered fried chicken.
Just to be confusing, there is a sector of Saint-Aubin called Gamay. In fact it is planted with Chardonnay and produces accessible wine like this. Dominated by wood aging at this stage, this wine is ripe with yellow fruits that are balanced by the intense acidity. It is still young but will be delicious. Drink from 2022.
Ripe and focused, with warm boysenberry and plum coulis notes streaming through, laced with dried anise, tea and lavender details. Direct, showing good persistence. Grenache and Syrah. Drink now through 2028.
Aromas of black tea and cardamom greet the nose, with layers of blueberry and blackberry in the background. Flavors of cranberry, cherry and orange provide freshness on the full-bodied palate and accentuate the underlying acidity.
This is a first release from Jean-Claude Boisset, bottled early to preserve its freshness and perfume. Sourced from a parcel of 45-year-old vines and fermented with 50% whole bunches, it has earthy, forest floor aromas with notes of fresh tobacco and pepper spice. A tame and approachable Corton with fine, caressing tannins.
The 2017 Chardonnay Jovita's saw a native fermentation in barrel followed by 14 months in 35% new French oak. It has a classic bouquet of crushed citrus, toasted oak, white flowers, and hints of minerality as well as a medium to full-bodied, rounded, supple, balanced style on the palate. This is a classic, balanced, beautifully textured Chardonnay from the Sonoma Coast that’s well worth seeking out.