Gigantic in volume, even for Talbott, whose Chardonnays always are big. Just explodes with caramel and pineapple brulée, peach custard, vanilla cream, cinnamon-buttered toast and honey. Almost a food group in itself, this massive wine easily merits its high score, but it will swamp most foods an ordinary Chardonnay would go with. Lobster with butter is one solution…
— S.H.
(2/1/2009)
Anyone can get ripe flavors from Chardonnay grapes these days, and this barrel selection, from the famous Sleepy Hollow Vineyard, is bold in kiwi, pear and nectarine fruit, with toasty oak and lees seasoning. What makes it spectacular is the acidity, which gashes the palate like a bolt of lightning. Endlessly complex, this is a Chardonnay to linger over. Let it…
— S.H.
(12/31/2005)
This is a best barrel selection from Sleepy Hollow Vineyard, in the Santa Lucia Highlands. Only 430 cases were produced. It’s a tremendous Chardonnay, just huge in the white Burgundy mode: ripe tropical fruit, new oak, lees, unfined and unfiltered. Right now, it’s a little gangly, like an adolescent who’s growing too fast. But we know this wine knits together as it…
— S.H.
(12/31/2006)
Massive, as are all of Talbott’s 2005 Chardonnays. The Cuvée Carlotta brings together powerful, smoky new oak with extraordinarily ripe fruit to make for a wine of fantastic opulence and decadence. The flavors are endless, a cascade of pineapple jam, apricot crème brûlée, butterscotch, cinnamon toast, vanilla cream and cotton candy flavors. As sweet as that sounds…
— S.H.
(2/1/2009)
A 50-50 blend of Merlot and Malbec, this is the most expensive wine the chateau has ever produced, a commemoration of their 25th anniversary. It commands attention for dryness and complexity. The usual Bordeaux flavors of blackberries, plums and mocha are weaved into earthier tastes of salty, cured-olive tapenade and sweet miso, enhanced with smoky new oak. This is…
— S.H.
(11/1/2007)
This is a barrel selection from the winery’s Sleepy Hollow Vineyard and is one of the most concentrated Chardonnays in California. Has the honeyed richness of a botrytized wine, but is absolutely dry. Tastes like an apricot and pineapple tart, with seasonings of nutmeg, cinnamon, and the smoky, nutty pie crust. Very few California Chardonnays need time, but this…
— S.H.
(4/1/2008)
Held back for three years before release, Talbott’s Diamond T is an enormous wine. New smoky oak stands out, contributing caramel, crème brûlée and buttered toast, but the underlying fruit is so powerful, it easily handles it. Prodigious in pineapples, peaches and apricots, with a hint of botrytis, this impressive Chardonnay is balanced with crisp, cool-climate acidity.
— S.H.
(2/1/2009)
Talbott’s celebrated Chard, now in its 20th vintage, helped make Monterey’s reputation. This year it’s vigorous and masculine, with strong acids and a streak of mineral. But the tropical fruit flavors are ripe and opulent, and oak adds layers of cream, toast and vanilla. Compelling, and it has the structure for aging through the decade.
— S.H.
(12/1/2003)