We picked individual Chardonnay vineyard blocks with the perfect balance between ripeness, sweetness, acidity and flavor. Fermented and aged separately, each lot went through an almost-complete malo-lactic fermentation to impart richness while retaining an important portion of the wine’s natural acidity. The lots were then oak-aged in a combination of medium and medium-plus French oak. Aromas of sweet tropical fruits, lemon zest and ripe apple paired with a creamy vanilla show the nuanced oak treatment. There is freshness yet balance in the flavors of mango, pineapple, pear and light caramel notes which give way to an incredibly long finish.
This Chardonnay has a light golden hue and shows aromas of lemon custard, rich vanilla, cream and toasted oak. The palate is rich and generous, layered with tropical notes of mango, papaya and pineapple. Flavors of ripe apples and pears integrate seamlessly with subtle toffee and caramel notes. This wine is lush and complex but relies on the natural acidity of cool-climate Santa Lucia Highlands fruit to maintain an exquisite balance.
Pairs perfectly with lobster with fresh herbs and drawn butter or Pan Roasted Salmon with Grilled Asparagus
Vineyard Sourcing: California Coastal Vineyards including Santa Lucia Highlands
The Popcorn wine brand was developed by chef and pioneer of “Infusion Cuisine”, Chef R.C. Mills. The consulting winemakers are veterans Richard Bruno and Alison Crowe.
The scent of the herbs and spices are still present in my memory. My Dad had me smell and taste every herb present at the market. Some 37 years later, in my experience of cooking all over the world, unique scents are what create memories of love and euphoria. This is why our wines will always be unique with style and depth. Think of the colors of the Caribbean, the ocean, the breeze, the trees, the land, the people and the carnival…
To me this is what wines are supposed to be. Alive, harmonious enjoyment
- R.C. Mills
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@quantumturk I’ve never liked overly oaky Chardonnay. The California Chardonnays I grew up with were largely unoaked - Wente from the early ‘60s, Stony Hill, and others. Thank Ambassador Zellerbach who started Hanzel with the use of oak, attempting to make more Burgundian Chardonnay in California. But, a little oak is not the same thing as overwhelming oak.
While even in French wines made from Chardonnay I prefer less oak rather than more - I’d rather drink a premier cru or grand cru Chablis than most White Burgundies - the real key is restraint even in the use of oak. Neutral or almost neutral oak barrels are fine, new American oak isn’t. Staves and chips, which is what oaks most bargain Chardonnays that are actually made and ‘aged’ in stainless steel, aren’t fine.
To each his own, tho. For me, if I want the taste of buttered popcorn (which I sometimes do), I make popcorn and pour some melted butter over it.
@quantumturk@rpm This is indeed rich and creamy. It is not however the taste of buttered popcorn. Are your comments based on actually drinking this wine or just a supposition based on the label. I would hope it’s not the latter.
@kaolis@quantumturk My comment was (I thought clearly) general in nature and not a specific judgment on this wine. I have to admit, though, the label would almost certainly lead me (or SWMBO who hates oaky Chardonnay) to give it a pass. At the price point you apparently paid for it, I can’t think of any California Chardonnays I’d be likely to buy here on the East Coast, where for $14 I can get a fairly wide choice of very drinkable, well-made AOC Macon Villages.
@chipgreen Yep. Boggles my mind that a wine that has no history on the site doesn’t get sent out to get tasted. Always makes me a little suspicious which might not be fair but will definitely limit my purchases. Obviously if it is just the matter of an untasted vintage of something like a Wellington or Meeker I am more that willing to take a chance. This is a little different even at this price point.
Ok, to preserve some sort of credibility I only had one 12 ounce can of Sweetwater 420 Extra Pale Ale and my lovely bride had one 16 ounce pour of Stella before popping this. And it was a good 45 minutes after that this was sampled.
Out of the fridge, opened and poured a couple of glasses. 54.6 degrees F. Last pour was at 64.3 F. A glass or so left for tomorrow.
My first sniff: Whoa, this is old style CA (as in reminded me of some Mondavi chards back in the mid 80’s) in your face chardonnay. I don’t drink much domestic chardonnay fwiw. On the domestic geeky side Ceritas chardonnay is way too lean for me. Love the recent Kutch. Rochioli single vineyard can work. Marcassin rocks, but not all of the time
On the not too geeky side I really am enjoying the Fossil Point chard offered here previously.
Annnnnyway, I knew this was in my lovely bride’s wheelhouse way more than mine.
So, I said, Doll, don’t overthink, just me give me the quick and dirty. (she knew nothing of the wine, read nothing, heck I just bought this a few hours ago)
“Rich. Creamy. Has legs (which to her means a bit of punch, her words, nothing to do with legs streaming down a glass).
Has some nice body to it. Not oaky. Ok, some oak, but not oaky.”
Bottom line, not something I’m interested in, but my bride’s notes are pretty spot on. And she would purchase. I will say it calmed down a bit with some air.
My only other comment is that the PopcornCellars rep stated that the wine is crisp. I respectfully disagree.
Oh, and our daughter is a millennial, but we are not!