Repost - email failed yesterday.

Some of the better Valleys vintages keep very well, and become more
"butterscotch" and less acidic as they age. Last year I bought three
bottles of 1998 as a bin-end at a cooking-wine price, figuring that I could
use it for precisely that if it proved to be undrinkable. The verdict was
two very drinkable bottles and one superbly smooth, honeyed, rounded and,
yes, buttery mature Chardonnay. The slightly more expensive Thomas Hyland
is very nice too, although in a lighter style, if you don't have a Yattana
budget.

Ian
"Ed Rasimus" > wrote in message
...
> On Tue, 22 Feb 2005 18:53:01 GMT, "Ian Hayward"
> > wrote:
>
> >"Buttery" is one of the less easy terms to define and quantify IMO, but
this
> >satisfies my understanding of it nicely:
> >
> >http://www.penfolds.com/TheRange/Tas...Chardonnay.pdf
> >
> >Regards,
> >
> >Ian
>
> I'm not sure. I certainly agree with the "maleolactic fermentation"
> aspect and the "butterscotch" and the "French oak", but the comments
> regarding the acidity, the citric notes, and "grapefruit-like finish"
> are off-putting in the search for "buttery".
>
> I like the butterscotch and the oak (ohmigod, I'll be ostracized
> forever.....). But, I also like vanilla and warmth and those non-acid
> fruits like the peach and mango mentioned.
>
> Maybe we've just highlighted the difficulty in finding a wine to meet
> a seeker's ideal....
>
> I've not experienced Penfold's "The Valleys", but will surely look for
> it. OTOH, Penfold's low-end "Rawson's Retreat" is absolute dreck!
> IMHO.
>
> Ed Rasimus
> Fighter Pilot (USAF-Ret)
> "When Thunder Rolled"
> www.thunderchief.org
> www.thundertales.blogspot.com