Hudson, Little Bit Chardonnay, Los Carneros

Definitely has a lot more oxidation out there than the one I opened in 2019. There's just a 2019 seashell which was also opened, this one has much more attenuation of that limestone grit, more yellow peach, more of the opulence that you find with Hudson fruit. Is a wine with 8 years of age on it, I would expect this one to start to turn more to the opulent side, and it definitely has not disappointed. A little bit …

Deep straw yellow color. Nose explodes with marcona almonds, toffee and vanilla bean scones. So much going on here. The oak influence is dominant, but it's so clean and well balanced with a lemon zest acidity. Palate lingers with marzipan, butterscotch and a lemony finish. Yum!

This powerful and pungent Chardonnay is bursting at the seams right now - with fruit, oak, and acidity - and it needs another 6-12 months to calm down and integrate. I'm not sure this will ever reach the heights that some predicted (WA99?), but it's a solid - if dense - wine in the early going. Light yellow in color; full in body; nose of lemon peel, gooseberry, melted butter, and marzipan. Tastes of grapefruit, vanilla bean, caramel apple, and …

Tasted alongside a 2013 Tor Hudson Chardonnay. compared to that one, this one had much brighter acidity on the front. Lemon rind, pear and mango. Citrus. Kiwi. Apple. Wow. I think I was prepared for a good Chardonnay, but I'm pretty sure I was not expecting this! just a little bit above a 95, and I seriously think this one has a little bit of growing up to do even still. Going to hold my other bottle for a year …

It’s well made and the fruit is clean and precise. Problem is the oak is just so overwhelming. Charred elements take over the nose, palate, and finish. Maybe it will settle down in 2-3 years but I doubt it will.

The first release of this select barrel Chardonnay. Coravining a taste to test in preparation to see if it will hold up under the backbone of a brined & rubbed Turkey. The nose reveals candied & sour apple candy, meyer lemon, lemon heads, apricots, overripe pineapple, guava, mad tropicals, buttered popcorn, honeycomb, bees wax, citrus blossoms, soft spice, butterscotch, lime candy, bread crust-brioche, caramel with fresh & withering yellow lilies. The body is full, round, gorgeously sexy and like satin. …

Drank over the course of 3 hours at various temperatures. Rich palate stuffed with an opulent distribution of syrupy pears, toasted oak, lemon curd, and vanilla bean. A floral element keeps it fresh but there is a ton of charred oak that quickly muscles it out. The finish is long (and oaky) but surprisingly clean with a smoke/flint aspect to it. It’s young and more than a little clumsy now but definitely a style that drinks well now. Well made …