Friday, July 13, 2012

A Coconut Chardonnay

Sometimes I come across a chardonnay that is so full of butter and toasty flavors, it's like drinking some sort of coconut product. Here is just such a wine....

2010 Michael Pozzan Winery Chardonnay Annabella Special Selection (USA, California, Napa Valley)

This Cali chard was fermented in French oak and aged six months on the lees (yeasts), giving it a rich and nutty personality. It's bright yellow colored with aromas of shredded coconut, golden delicious apple and marshmallow. Rich apple and canteloupe melon flavors lead the palate, along with toasted coconut, circus peanut candy and orange marmalade. Very rich and compact, like a cocktail on the palate. This wine ain't kidding with its butter and coconut. It's just so damn rich. The 2009 vintage of this wine had almost no acid, but the 2010 shows a bit, especially on the finish. And acid, for me, is so important, and in this case it makes the rest of the wine likeable. Toffee nut and yellow apple carry on the finish as well. This is clearly Napa chardonnay, doing its thing, and at a fraction of the cost ($12!) of other similarly-styled California chardonnays. If you like butter and coconut in your chardonnay, seek this out.

85 points IJB

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