International Wine Cellar | Rating: 92Light gold. Exuberant pear, lemon and jasmine on the nose, with anise, iodine and wet stone qualities adding complexity. Ginger- and mineral-accented orchard fruit flavors show very good depth and clarity, picking up weight on the back half. Finishes with impressive energy and persistence, leaving a bright floral note behind. This nervy wine has a pH of 3.3, according to Michael Browne.Author: Josh RaynoldsIssue: May/June 2012
Wine Spectator | Rating: 91Showing a pithy orange peel and spicy floral edge to the white peach and mineral notes, this is young and tight, gaining gains depth and intensity. Needs time.Author: James Laube
Wine Advocate | Rating: 88The 2010 Chardonnay One Sixteen is a new wine from Kosta Browne, here in its second vintage. Made in a distinctly Burgundian style, the wine reveals an expressive bouquet along with hints of lemon, white flowers, spices and French oak. There is a slight element of disjointedness, but Kosta Browne is onto something with this wine, and it is only a matter of time before the elements come together with even greater harmony.Author: Antonio Galloni
Self | Rating: 93Author: G Wood
See other similar producers:Siduri,Williams Selyem Winery,Zepaltas Wines
California is the heartland of wine production in the US, and the state that brought prestige to American wine thanks to the pioneers who built early wineries like , , , and in the 1800s. Its large geographic area ensures a great diversity in growing sites, varieties grown, and quality levels. Generalizations about the state's wines have numerous exceptions; however, a few key facts generally hold true—ample sunshine, dry weather during the growing season, and moderate winters prevail. and continue to dominate the state's production—albeit in continually smaller percentages, as growers continue to diversify. More than 100 different varieties can be found throughout the state.
Chardonnay is a versatile variety that can grow in a wide range of climates, and its neutral flavor profile offers a blank canvas for winemakers to impart their style. In cool climates, Chardonnay displays flavors of green fruit and citrus. As the climate becomes more moderate, flavors of white peach and melon develop. In warm and hot climates, aromas of banana, pineapple, and other tropical fruit are common.
The best Old-World Chardonnay comes from , where it is uniquely reflective of terroir and can express many different flavor profiles even within this relatively small region. In , the northernmost part of Burgundy, wines are often unoaked and known for their minerality, high acidity, and aromas of green apple, citrus, wet stone, and slate. In the , further south, wines are typically aged in neutral French oak and have flavors of stone fruit, toast, almond, and cream. Burgundian producers pioneered the techniques that are now associated with high-quality Chardonnay around the world, including barrel fermentation, barrel ageing, malolactic fermentation, and maturation on lees. The best wines, from producers like , , and , can age in the bottle for a decade or more, developing complex aromas of nuts and mushroom.
New-World Chardonnay tends to grow in warmer climates than in the Old World, producing wines that are full-bodied, high in alcohol, and low in acidity. Use of American oak imparts flavors of vanilla, clove, hazelnut, butter, and caramel on top of peach and banana fruit. Look to producers in and , including , , and , for the highest-quality versions of this New-World style.
Chardonnay’s versatility makes it a great option for pairing. High-acid wines from Chablis are the perfect accompaniment to oysters or clams, while oak-forward Napa wines are the best match for buttery lobster. Halibut, cod, and chicken breast are classic pairings with white Burgundy.
Collector Data For This Wine
- 136 bottles owned
- 40 collectors
- Average collector rating: 93
(Out of 40 collectors)