by Jim Vandegriff » Fri Feb 01, 2008 11:26 pm
Well, the Davis Bynum chard opened with very leesy notes befitting a wine kept on its lees for 8 months, and some mild apple (Fuji like) aromas. Good acidity and definitely no oak notes were identified. After about 1/2 an hour the wine mellowed out to a good food wine (it stood up to the spicy chile rellenos we had) and has rounded out to a decent, but by no means great wine. It is precise, and well made, and worth the $5.50 I paid for it simply for the no oak, leesy, appley experience. Screwcap, too. I may go back for the zin tomorrow. From sodden norcal, Jim
in Trinidad, CA, by the sea