Testarossa’s basic Chard is more sumptuous than many other wineries’ best. It’s notably oaky, in the house style, with explosive smoke, toast, vanilla and char notes. The fruit was allowed to hang for a long time, and developed intensely ripe flavors of tropical fruits. It’s a bit flat, especially considering the sweetness, but delicious.
Huge and massive are just two of the words that describe this incredibly fruity wine. It’s intensely concentrated in pineapple and papaya flavors, and has a heavy layer of toasty oak. Drinks lusciously smooth and creamy, with a long, spicy finish.
Crisp acidity marks this cool-climate wine. The acids balance out the sweet vanilla and oak, and the fruity flavors, which veer toward pineapple, mango and peach. There’s a rich swirl of Asian spice throughout.
A nice blended Chardonnay that displays finely ripe tropical fruit flavors and bright acids, as well as a rich coating of oak. This is the winery’s basic Chard and showcases their flamboyant, New World style.
This is a blend of several vineyards, instead of the winery’s usual single-vineyard Chards. It’s been tastefully assembled, and displays good Central Coast acidity framing tropical fruit and oak flavors with a stony, minerally edge.
Puts all the pieces of the puzzle together, combining ripe tropical fruit, ample sweet oak and coastal acidity, but the picture is a little blurry. The wine is decadently ripe and obvious.
The least expensive of Testarossa’s offerings, this blended regional wine is also the least interesting. It is thin in flavors and high in acids, with a curiously burnt, ashy taste on the finish.