Ely Cohn

9.4

Sweet kettle corn and buttery croissant blanketing floral and lemon nuances. Piercing powerful acidity. Baked lemon and white pepper flavors. Amazing wine. All terroir driven without a hint of malo. — 7 years ago

Chris McClellan

9.0

Great wine...green/yellow apples, bruised fruit..slight creaminess, really no "butter" taste so min malo convert, small oak, mineral and acid at the end. Med booze...Just a nice wine from beginning to end on a hot night. — 8 years ago

Scott Rowe

9.4

100% Malo, perfect oak.
Integrated precision quintessential YY. — 8 years ago

Isaac Pirolo

9.0

I was looking for something to pair with a binge on the new season of Better Call Saul. For scenes of Albuquerque and Santa Fe I needed something simple yet classic, but not tired. The New Mexico sun had me thinking white. Something from the "what's old is new" category seemed appropriate as well. And if Jimmy isn't Chardonnay...

Some new oak, but no malo. Lemon custard, caramelized apple, and orange blossom. Parker calls it "premier cru Chablis-like" and I wouldn't disagree. A balanced, and even bipolar, round and racy character. This fit the bill perfectly. — 8 years ago

Lauren Vance

Buyer Whole Foods Market Oakland

9.5

The back of the label reads "what I dream of is an art of balance" and superior balance is what they have achieved. Nose is ripe and rich, with new aromas on every sip. Lemon curd on warm brioche, backing minerality and traces of vanilla & white florals. Palate shows laces of malo, adding a rich velvety aspect to the firm acidity and ripe fruit. Extremely savory and refreshing. Favorite CA chard. — 9 years ago

Mia Reilly

9.4

So yummy. Greatly balanced, slightly buttery oak. Malo — 9 years ago

Trevor Maskell

9.7

Second best white burg for me this year. 2000 vintage. So fresh. So structured. Amazing flavours. Still primary fruit but hints of brûlée and sugar cane. Great acid, subtle oak and hints of Malo. Just stunning. — 9 years ago

Jocholla

8.9

Oak, butter, nice malo. Boozey on the nose but hidden well on the palate. — 10 years ago

Damien Lehoux

9.1

Flowers, citrus, green apple, pure Blanc de Blanc, extra brut & no malo. — 10 years ago

Corey Zamora, CSW

9.0

Creamy, rich, 10% new oak, 50% malo. — 10 years ago

Andrew Lampasone

Owner Wine Watch Selections

9.4

All estate fruit and this is the oldest family owned winery in California non Malo — 11 years ago

Bob McDonald

9.4

At the Downs Club Magnum Dinner. Fresh and youthful. Probably committing Infanticide coming from Magnum and 2012. In the fuller Leeuwin style but not as much as usual. Lees stirring evident but No Malo apparently. Remains one of Australia’s best. — 7 years ago

Beau Carson

9.6

Very unique Sauvignon Blanc and not like any other NZ example I've ever tasted, but it's incredible. Still has the ripping acid, despite going through battonage and Malo. Beautiful jalapeño, melon, grapefruit, and grassy-ness. — 8 years ago

October Cleveland

9.0

No big malo oak or fruit here. It's a crisp, sophisto Chardonnay with a lovely clean minerality. More passionfruit seed than pulp. Paired well with whiting and octopus. — 8 years ago

Aaron Tan

9.0

At first I didn't realise this had no dosage. Perfectly balanced non-dosé - perhaps the partial malo helped toned down the acidity, or maybe some rs in the base/ex-tirage wine. Chalky undertones (perfect expression of terrior imo), nice autolytic characters (2 years in bottle), apple, grapefruit, lemon, honey, and a touch of stinky funk. Really quite a delicious bdb.

Note: Laherte Frères. Grower champagne from Coteaux Sud d'Épernay (slopes to the south of Épernay). Young winemaker, Aurelian Laherte, joining family estate. Biodynamically farmed, wild yeast ferments, 80% of cuvees fermented in old oak (ex-Ben Leroux and Liger-Belair). Focus on terrior. — 8 years ago

Charles Stanley

9.2

Light malo yielding Soft butter notes and a wonderfully creamed texture. Light oak on the nose as well as mutes tropical fruit note. — 9 years ago

Brent Mayeaux

Production Burn Cottage Vineyard

9.1

Love this stuff. The non-Americans were split between Burgundy/Maconnaise and cool new world site. They also thought it had a bit of new oak.

Refreshing fruit, some malo texture and flavor, green apple as well as a faint green herbal note.

My fave of the AR Chards — 9 years ago

Patrick Hu

9.2

Half malo, used French oak. Bracing citrus. — 10 years ago

Planetamy

9.2

No malo. Almost no oak. Delicious. — 10 years ago

Matt Perlman

9.2

Non-malo, Pinot-based, old barrels. Ripping acidity, green apple and lemon rind giving way slightly to yeasty, toasty flavors with air, ultimately some hints of caramel and red fruits. — 10 years ago

with V

Nelson Fitch

9.0

Wow. Deep, massively extracted Barbera. Wasn't expecting this. Aromatic, with bright acid though, and funk. Could be mind blowing in 5 years. 2011. And 15% abv. — 10 years ago

Mark Flesher

9.1

Although this one did tend to have a citrus rich body, it is definitely a malo mouthfeel and more of a buttery chard. This wine was still quite delicious, and it's not really even my style. I was getting some lemongrass on the front, with a peach and mango note in the middle. The finish is more on the buttery side for my taste, but still went lovely with cheese and meat. Probably would have gone very well with Italian spiced nuts or with an herbal chicken dish. I believe this wine probably would have been more comprehensive if served with food. I think this one definitely has the longevity to age, but I'd put more stock in the Judge chard to do that most effectively. — 8 years ago

with Benjamin

Aaron Tan

8.9

Not the best for the price, but a good wine regardless. Quite shy on the nose, showing mostly malo and oak characters - reckon there's probably more new oak this year. Some floral features, palate delivers expectedly riper fruit characters and a very mineral finish. Balanced, but pricey for what it is. Go for the 15' Aligote instead! 😉 — 8 years ago

Joe Davant

8.9

Had an interesting oyster shell saline quality to the wine. Tasted bright and fresh. Seemed like it did not have a lot of new oak, and no malo. — 8 years ago

GrapeXplorer

9.1

100% barrel fermented with partial malo. Who knew? Outstanding!! — 9 years ago

Michael Mendes

9.2

Everything California Chardonnay should be. No Malo, not oaky, restrained alcohol. Fantastic. — 9 years ago

Patrick Derdeyn

9.1

I always love the balance in this wine. Lots of malo goodness but backed up with enough acidity. A few years in bottle has been good for it. — 9 years ago

Tom Kobylarz

8.9

First time tasting Lanson and found with some research that tonight we drink like "Royals": per wiki "Lanson still remains a purveyor of champagne to the British Royal Family and displays the coat of arms of Elizabeth II on its bottles."
May your NYE and 2016 also be a Royal______!
**For the record I have never had Lanson and was looking up more about them and thought this was funny.
50% Pinot Noir, 35% Chardonnay and 15% Pinot Meunier, Malo is blocked to preserve the high toned fruit and fresh acidity of the wine. Great value and in the vein of a grower style of bubbles looking to preserve freshness and terroir. About 50/50 Grand Cru and Premier Cru vineyards and about 10 years of vintages in the blend. It rests for 3 years on lees and 6 months post disgorgement. — 9 years ago

Ry

Winemaker Chateau Ghetto, Cellar Stag's Leap Wine Cellars,

9.4

Really great Chardy! But a whisper of oak, decent malo and a great long finish. A great stand alone wine or perfect with a light dish. — 10 years ago

Richie Mello

9.6

Love the expression of both terrior and fruit coming from the Celilo Vineyard. Neatly situated at the lip of the Columbia River in the cool Columbia Gorge where Washington and Oregon meet. Striking acidity that is approaching exuberant but holds itself well with the dominant ripe tropical fruit. Crisp and velvety with some subtle "malo". Neutral oak which is more perceivable near room temp still shows a great deal of restraint. Definitely one of the more fascinating Chards I've had in a long time and I can't wait to see what depth age brings to this wine. @Matt Austin — 10 years ago