Full disclosure: when I pick up white Burg, I’m usually leaning more toward Chablis and have found I really enjoy Puligny-Montrachet as well. I’ve historically not been a huge fan of buttery Chard but I’ve heard great things about Caroline Morey’s stuff and decided to splurge… and I must say I might be a convert!
On opening, the wine is only very slightly reductive, but still just a whisper of flint on the nose that leads to absolutely beautiful orchard fruit of yellow apples and some white peach as well, all enveloped in rich, but not overpowering butter and vanilla. As the wine is breathing, I’m also picking up white flowers.
On the palate, this wine is generous but well balanced. It’s an explosion of citrus and white peach that seem to linger for an eternity, with beautiful acid to balance the rich butteriness.
Unlike some CA Chard that is over the top with its buttered popcorn profile and relatively low acid, this wine was just wonderfully balanced and was quite enjoyable over the two hours we sat to enjoy it.
by wayne530
Dining and Cooking