Anderson's Conn Valley Vineyards Chardonnay, Los Carneros, USA

點(diǎn)擊次數(shù)：3012

The 2011 Chardonnay is impressive. Lime, pears, flowers and minerals all burst from the glass as this refined, vibrant wine shows off its considerable personality. A bright, salivating finish rounds things out in style. The 2011 was fermented in barrel, but the malolactic fermentation was blocked, an approach that works beautifully here. Anticipated maturity: 2012-2018. I was quite taken with these new and upcoming releases from Todd Anderson and his team headed by Assistant Winemaker Robert Hunt. A number of these wines showed quite a bit better than they did last year. The Cabernet Sauvignon-based Eloge and the Cabernets Sauvignons are the highlights among the reds. Sadly, long-time winemaker Mac Sawyer passed away earlier this year, something that was quite a shock, as he seemed fine just the last time I saw him just a few months prior. There is one change to the range in that the wine previously known as the Black Label Cabernet Sauvignon is now called Signature. Either way, the 2009 and 2010 are both superb.Tel. (707) 963-8600

A barrel sample of the 2010 Chardonnay shows the brighter side of things in its lemon, flowers, spices and minerals. This is a finely cut, beautifully balanced vintage for the Chardonnay. Ideally the wine needs another year or two in bottle. In the meantime, readers should focus on the fabulous 2009. The estate’s Chardonnay was fermented in barrel (100% new) and the malo was blocked. Anticipated maturity: 2012-2016. I preferred the 2009 and 2010 reds to the 2008s among the wines I tasted at Anderson’s Conn Valley with long-time Winemaker Mac Sawyer and General Manager Ronnie Anderson.Tel. (707) 963-8600

The 2007 Chardonnay looks superb, with terrific tropical fruit such as pineapple intermixed with some poached pear, brioche notes, and citrus oils. The wine has beautiful intensity, full-bodied power, and zesty acidity, no doubt from the lack of any malolactic fermentation. It’s safe to say that Todd Anderson and winemaking assistant Mac Sawyer are flying on all cylinders with their Bordeaux varietals at this winery tucked away in the Conn Valley. They also make some Pinot Noir which I am decidedly less enthusiastic about, and some Petite Sirah which is promising. The Chardonnays are made with no malolactic fermentation, but have surprising weight, richness, and aging potential. Think of them as California versions of Corton-Charlemagne. There are three red wine cuvees made – the Right Bank, based on the Pomerol concept of a Merlot-dominated wine with some Cabernet Franc in it, the pure Cabernet Sauvignon Reserve, which has long been the flagship wine of the estate, and of course, the Eloge, which is more of a Medoc-like blend of two-thirds Cabernet Sauvignon, about 20-25% Cabernet Franc, and the balance Merlot and Petit Verdot. These are all sensational wines, all worth tracking down in the marketplace. There are approximately 1,000 cases of the Right Bank. It is usually a blend of two-thirds Merlot and one-third Cabernet Franc. The Eloge, normally a blend of approximately 65% Cabernet Sauvignon, 25% Cabernet Franc, and the rest Merlot and Petit Verdot, is another wine representing approximately 1,000 cases.Tel. (707) 963-8600; Fax (707) 963-7818