WTN:Christmas Eve Chianti and American Chardonnay

Relatives just left, and it's too early to sleep, so what the heck, why not post tonight's wines. A decent show, all in all.

2006 Elizabeth Spencer Napa Valley Chardonnay. This is their all-steel take on a "Chablis-style" wine. I enjoyed this, and I don't even normally like Chard all that much. This had great citrus and a hint of tropical fruit-but not really over-ripe or flabby. Good acidity-crisp and clean. Good minerality as well. The only major flaw was a touch of heat on the finish. If they could somehow get the alcohol a half point lower, this would be even more enjoyable. 16+/20.

2000 San Giorgio a Lapi Chianti Classico Riserva. What a cool label-a medieval knight on a rampant horse. Classic Chianti nose of cherry and tobacco. Good acidity. Some nice savory notes. However, there was just a hint of an unpleasant bitter finish. And, I am thinking this saw an awful lot of new oak. I enjoyed this for its strong points, and my sister had two or three glasses , but, givent the price point (high 20s/low 30s), there are probably other CCRs I would purchase instead. 13/20.

Brian, what was the abv of the chard?

Didn't really specify it-they claimed only "11-14%" I'm guessing 14%. It was still a very nice wine, and I will probably pick up another bottle or two (I am member of their club)

Brian,

I have learned that a slight bitter finish to a good Chianti is normal. Italians enjoyed bitter things more than we do. If it is too overwhelming it also can turn me off.

Ah, thanks, Brian.

A few months ago I really started paying attention to abv when purchasing. I find the higher %s to be just a bit much. Although I've had one or two that were balanced anyway.

I like a touch of bitter myself, Paulo-this just seemed a little too prominent, and that OAK! (My fault for buying a Riserva, I know.) Still, this wine fits solidly into my "Good" range because of the acidity and cherry fruit and that lovely tobacco something-or-other.

Maybe it is the bitterness that adds that certain something to most Italian wines that I've enjoyed. I can almost always tell a wine is Italian. Versus California Sangiovese, with exceptions maybe counted on one hand, almost always tastes "confected," somehow. Like the Luna Vineyard Sangiovese-it was almost like drinking red hot candy!

Cynthia: I think that being 100% steel, this Chardonnay doesn't have the touch of oak to smooth out the California heat. Still...I am being pretty persnickety here, because this wine has lovely and pure fruit.

Brian,

If you get a wine that has been aged in Slavonian oak, then life is good according to my palate preference, and the extra time the Riservas get is a beautiful thing. My experience with Italian wines is that it is all over the map when it comes to styles, so knowing the producer is key. Still, producers change and experiment all the time. I just had a Silvio Nardi Rosso di Montalcino that had seen Slavonian oak, not for long, but some time, and it was a great Monday night wine. The same producer will also age some of their wines in French barriques. That is what annoys me most.