Lemon and cream with dusty oak aromas turn to flavors of vanilla and blackberries. There is a very tannic finish in this wine; it needs a few years of bottle age before it will be approachable.
The bouquet starts off snappy and clean, but with time some pungent sea foam and green-bean aromas arise. Basic pear, melon and green herbs make up the flavor profile, while the short finish, though offering ample pepper and mineral, is lacking in fruit.
Smells of hay, beeswax and citrus peel. On the palate, almond, hay and citrus flavors are pleasing, but the wine lacks stuffing. It is dry and clean, but would be even nicer if there were more here to appreciate. Imported by The Vine Press.
Opens with aromas of green pea, yellow fruit and oak. This is a fairly big Chard, but one that’s more focused on toast and butterscotch than it is fruit. Coats the mouth with a hard candy-esque feel, like green apple Jolly Ranchers.
With a nose full of buttered popcorn and vanilla, it’s clear that much if not all of this wine was barrel-fermented and aged, maybe a tad too much. The vanilla and toast flavors partially obscure pretty white peach fruit.