From the Specs:
“Shortly after the completion of fermentation, less than 20% of the wine was aged in French oak for approximately 3-4 months. The grapes see NO OAK – it is the climate, soil and sur lie vinification that gives richness, depth and texture to the wine.”
How can you have 20% French oak and NO OAK on the same wine?
Seriously? It sounds like questionable marketing tactics to me.
If a Chardonnay is unoaked, say it is unoaked. If a Chardonnay is lightly oaked, say it is lightly oaked. Neither is better/worse, just different styles that appeal to different people. They shouldn’t try to imply that they are both.
You can’t be all things to all people. It didn’t work for Charlie Crist either.
Listen to the vintner’s voicemail, it explains how the wine is treated. Initial fermentation is in stainless steel but then finished in oak barrels for 3-4 months.
This is Chris with the winery. The Edna Valley Chardonnay has indeed been aged in French Oak. I apologize for the confusion-there is a typo on the tasting notes we provided…YES OAK, not NO OAK!
This is Chris with the winery. The Edna Valley Chardonnay has indeed been aged in French Oak. I apologize for the confusion-there is a typo on the tasting notes we provided…YES OAK, not NO OAK!
This actually seems like a great chard. for the price. Restrained oak usage, nice acid numbers and cool climate. I bet these are pretty tasty. Any thoughts as to the ageability on this? Some of the buyers here have thousands of bottles and this is an important question.
