This is part of a series of posts about the wines offered at Slows BBQ during the summer of 2015
This captures Chardonnay typicity to a degree normally associated with wines twice the price. A nose of green-applebutter and custard yields to a classy lemon and salt tinted mid-palate, while finishing dry.
Chardonnay. The winemakers grape. Robust enough to bear the flavorisms of fashion – whether that be tropical fruits, or butter, or champagne methods, or all of the above. But what does Chardonnay taste like?
And then, in the effort to disencumber Chardonnay of its famous commercial flavor enhancements, there can sometimes be over-correction: wines that are obsessively lean and acidic, especially for all the power this grape naturally possesses.
Above all Chardonnay should be recognizable for its alluring and lush shape combined with serious geological sensations that are sometimes salty and sometimes rock-flavored. The brains behind Mas de Daumas Gassac got it exactly right. (This is truly one of the greatest stories in winedom.)