Yeah, yeah, yeah. I know. Just how many times am I going to review this wine?!?
Well, it was a process.
Many years ago, I loved the big, jammy, fruit-forward reds. The richer, the better. As I matured in wines, my palate matured as well. Now, the big jammy reds are a little too much for me, and I prefer wines that are more nuanced, complex, and a reflection of their place.
Many years ago I was tired of the so-called “Chablis” that was the standard white wine in bars and restaurants. One day I had a taste of a white wine that, for a change, did not taste like acidulated distilled water. It was rich, buttery, mouth-filling and luscious. I’d had my first experience with a Napa Chard.
Once I found my pipeline (it took some time), that was the only white I drank and I continued to love it for the same reasons I fell in love with it in the first place. Of course, as my palate matured, I found that the overdone Chards were, well, a little *much.* I learned to love unoaked and concrete-fermented/aged Chardonnays, and the big butters took a back seat.
Then I tasted this. It’s a lovely balance between the unoaked and those that may have a little too much oak. I’m not talking about the Louisville Sluggers of the wine world, but those that may have been touched a just a tad too much with new American oak.
This wine, as I state in the video, is nicely balanced, especially considering the time in which it was made. Let’s face it, 2005 was still the era of the big, overdone Chard, and Hunt did a great job of staying away from that trend.
This wine has a nice balance of lushness and acidity, and my last remaining bottle will see it with herb-roasted chicken and stir-fried veggies.
Maybe I’ll share. Maybe I won’t.
Enjoy the vid!