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Buttery Chardonnay Requested
Hello,
I'am looking for a buttery Chardonnay. My wife loves the Kendall Jackson Vitners Reserve(KJ), but she mentioned that when she tried the 2004 bottle that it was horrible, and the rest have went along the same line. I have tried to tell her that for the past few years that they have really been going downhill. Suggestions? Sincerley. Tim |
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Rombauer chardonnay is very good and nice and buttery.
Rombauer is a napa valley vineyard, related to the Rombauer who wrote "Joy of Cooking". They are sold in most wine stores and direct to some states through their web site http://www.rombauer.com/ wrote: > Hello, > > I'am looking for a buttery Chardonnay. My wife loves the Kendall > Jackson Vitners Reserve(KJ), but she mentioned that when she tried the > 2004 bottle that it was horrible, and the rest have went along the same > line. I have tried to tell her that for the past few years that they > have really been going downhill. Suggestions? > > Sincerley. > > Tim |
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"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 "Ed Rasimus" > wrote in message ... > On 22 Feb 2005 07:26:48 -0800, wrote: > > >Hello, > > > >I'am looking for a buttery Chardonnay. My wife loves the Kendall > >Jackson Vitners Reserve(KJ), but she mentioned that when she tried the > >2004 bottle that it was horrible, and the rest have went along the same > >line. I have tried to tell her that for the past few years that they > >have really been going downhill. Suggestions? > > > >Sincerley. > > > >Tim > > I'm a fan of "buttery" Chardonnay as well, preferring it to the > acidic, fruity variations--at least when dealing with New World wines. > There is no comparision with the classic white Burgundies. > > But, you can do a lot of tasting and spending among the California > wines before you find what you are looking for. You can get > recommendations for someone's favorite "buttery" Chardonnay, but you > might not be able to find it in your local store. You can read > "shelf-talkers" to see if the descriptors are what you are looking for > in the wine. And, you can aim toward the more "big bucks" Chards which > tend to be a lot fuller in the mouth than the mass market bottlings. A > couple of $$$ Chards that lean toward what you are seeking are Neyer's > and Far Niente, but both will dent your wallet a bit. > > My experience has been that Australia is really doing some fat > Chardonnays that are inexpensive. Some are austere, but most seem to > flaunt the varietal characteristics. Try a few. > > And, there is always Rex Goliath who makes a very full Chardonnay that > is dirt cheap. > > > Ed Rasimus > Fighter Pilot (USAF-Ret) > "When Thunder Rolled" > www.thunderchief.org > www.thundertales.blogspot.com |
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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 |
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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 |
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On Tue, 22 Feb 2005 22:34:28 GMT, "Ian Hayward"
> wrote: >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 > Since we've gotten into this "buttery" thing, I went into my Cellar! database and dug through the Chardonnay's I've got notes on and found this: Schug Carneros Estate '96--repeated references to "buttery". Caleran Central Coast '97--"buttery" Ed Rasimus Fighter Pilot (USAF-Ret) "When Thunder Rolled" www.thunderchief.org www.thundertales.blogspot.com |
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On Tue, 22 Feb 2005 22:34:28 GMT, "Ian Hayward"
> wrote: >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 Since we got into this "buttery" thing, I went sorting through my Cellar! notes and found these: Schug Carneros Estate '96--repeated reference to "buttery". Calera Central Coast '97--"buttery" Neyer's '96--notes from '99-'01 repeatedly referring to "butter" and "vanilla" then in '03 talking about loss of that with more acid. Paradise Ridge Barrel Select, Nagasawa Vineyards '96--"buttery" Which is all "chardonnay over the dam" since none of those vintages would still be around dealer's shelves. I don't drink a lot of whites and not that many Chardonnays among the whites that I do drink--I'm certainly not "ABC", but I simply enjoy reds better and will find almost any excuse to get out the big glasses. Ed Rasimus Fighter Pilot (USAF-Ret) "When Thunder Rolled" www.thunderchief.org www.thundertales.blogspot.com |
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Hunt wrote:
>>I'am looking for a buttery Chardonnay. My wife loves the Kendall >>Jackson Vitners Reserve(KJ), but she mentioned that when she tried the >>2004 bottle that it was horrible, and the rest have went along the same >>line. I have tried to tell her that for the past few years that they >>have really been going downhill. Suggestions? > Talbot (made fortune in ties) and does several North & Central Coast, CA/US > Chards that exhibit a buttery characteristic. > Shafer Red Shoulder Ranch Chard > Newton, both their "red label" and their "Unfiltered" are quite "big" Chards. > As Ed points out, most of the really "big" ones will cost a bit and are not > likely to be found at Costco, except for the Far Niente, which is still ~US$ > 40/blt. Two of the more upscale buttery Chardonnays are Murphy Goode Reserve and Chalk Hill anything. Chalk Hill even puts their SB through a malolactic fermentation. (yuck) There are a lot of cheap buttery wines too. Bogle, Fess Parker, Seven Peaks Chateau St Jean Sonoma, Berringer Founders Reserve and Ravenswood Vintners Blend. B |
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In article .com>,
LSimon > wrote: > >Rombauer chardonnay is very good and nice and buttery. > >Rombauer is a napa valley vineyard, related to the Rombauer who wrote >"Joy of Cooking". They are sold in most wine stores and direct to some >states through their web site http://www.rombauer.com/ Rombauer is a very good Cal chard for the price. Second this recommendation. It will cost about $25, though. I think that is more than the KJ. Dimitri |
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In article >,
says... > >In article .com>, >LSimon > wrote: >> >>Rombauer chardonnay is very good and nice and buttery. >> >>Rombauer is a napa valley vineyard, related to the Rombauer who wrote >>"Joy of Cooking". They are sold in most wine stores and direct to some >>states through their web site http://www.rombauer.com/ > > >Rombauer is a very good Cal chard for the price. Second this >recommendation. It will cost about $25, though. I think that is more >than the KJ. > > >Dimitri Yes, in AZ/US it runs ~US$27 and the K-J is often had for ~US$9/btl. However, I feel that the Rombauer is well worth the price difference, if one likes bigger, fruity Chards. So often people ask is Ch X really worth 500% more than Old Mundane Cab Sauvignon California Central Valley? The answer is, usually, but it all depends on one's budget, and their tastes. Hunt |
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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 |
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Misreading that reminded me that I've had a very nice, and distinctly
buttery, Fetzer on British Airways flights, although I don't recall the label. But then, maybe it just tasted good because it was free. "Bill Loftin" > wrote in message news:TgQSd.14991$uc.11518@trnddc09... > Hunt wrote: > >>I'am looking for a buttery Chardonnay. My wife loves the Kendall > >>Jackson Vitners Reserve(KJ), but she mentioned that when she tried the > >>2004 bottle that it was horrible, and the rest have went along the same > >>line. I have tried to tell her that for the past few years that they > >>have really been going downhill. Suggestions? > > > Talbot (made fortune in ties) and does several North & Central Coast, CA/US > > Chards that exhibit a buttery characteristic. > > Shafer Red Shoulder Ranch Chard > > Newton, both their "red label" and their "Unfiltered" are quite "big" Chards. > > As Ed points out, most of the really "big" ones will cost a bit and are not > > likely to be found at Costco, except for the Far Niente, which is still ~US$ > > 40/blt. > > Two of the more upscale buttery Chardonnays are Murphy Goode Reserve and Chalk > Hill anything. Chalk Hill even puts their SB through a malolactic fermentation. > (yuck) > There are a lot of cheap buttery wines too. Bogle, Fess Parker, Seven Peaks > Chateau St Jean Sonoma, Berringer Founders Reserve and Ravenswood Vintners Blend. > B |
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And I would have to add some of Miner's (Napa Valley) chardonnays as
buttery and quite often Grgich. I equate buttery to mean full to nearly full malolactic and some oaky and butterscotch components. If I were forced to dig trhough some of my 2003-04 tasting notes I might unveil chards from Pine Ridge, Navarro, and Matanzas Creek among others that might fit here. -Ken |
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Try Savignon Blancs.
> wrote in message oups.com... > Hello, > > I'am looking for a buttery Chardonnay. My wife loves the Kendall > Jackson Vitners Reserve(KJ), but she mentioned that when she tried the > 2004 bottle that it was horrible, and the rest have went along the same > line. I have tried to tell her that for the past few years that they > have really been going downhill. Suggestions? > > Sincerley. > > Tim > |
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Try Savignon Blancs.
> wrote in message oups.com... > Hello, > > I'am looking for a buttery Chardonnay. My wife loves the Kendall > Jackson Vitners Reserve(KJ), but she mentioned that when she tried the > 2004 bottle that it was horrible, and the rest have went along the same > line. I have tried to tell her that for the past few years that they > have really been going downhill. Suggestions? > > Sincerley. > > Tim > |
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Interesting that she comments on the 2004 KJ Chardonnay when there
current release is the 2003. Maybe if she can see into the future, she should trade stocks. |
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wow, you must know a lot about wines.
" > wrote in message oups.com... > Interesting that she comments on the 2004 KJ Chardonnay when there > current release is the 2003. > Maybe if she can see into the future, she should trade stocks. > |
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