I’ve blogged about this one before. I really enjoy it. Here we have the 2007 release and yet again J Lohr is right on the mark. This wine is somewhere between pale and deep yellow in color. The wine is mild on the nose with traditional Chard bouquets coming through. On the mid pallet are some lovely mild fruit flavors. They have it just right. This is not too fruity, not too sweet just right for my pallet. On the finish the wine shows traditional California style Chard with some butteryness, some oak, an some creamyness. They totally got it right. Some of the over baked Chards I find really hard to do a food pairing with. Not this one, because of how they have kept things in check it pairs well. I had it with grilled fajitas and chocolate brownies and the two complemented each other well. If you prefer Chablis style Chards you will hate this wine. If you prefer over the top boisterous chards then this is also not your wine. If you like a well made Chard crafted to bring out the fruit in the wine, then this one might be worth a try. I would give it a 90! Excellent. Did I mention Yum?
From the LCBO web site:
J.LOHR ESTATES CHARDONNAY LCBO 258699 | 750 mL bottle Price: $ 18.65
Wine, White Wine, 13.5% Alcohol/Vol. Sugar Content : 1
Made in: California/Californie, United States By: J Lohr Winery
Tasting Note Deep yellow colour; ripe apple, pear, melon & vanilla aromas; dry, medium to full-bodied; creamy texture & peachy, oaky notes on the palate; well-balanced with a long finish
Serving Suggestion
Grilled or roasted poultry dishes, pork with apple sauce or caramelized onions.
Here’s what Winecurrent.com had to say about this one:
This is a gorgeous offering that delivers a huge mouthful of delectable flavour. Vanilla tropical fruit and toffee apple aromas drift off the nose while flavours are a persistent stream of spiced green apple more tropical fruit and well-integrated wisps of seasoned oak. Its full bodied well textured and sports a lengthy deftly balanced finish. Pour alongside rich creamy chicken and veal dishes or roast pork tenderloin in a whiskey cream sauce. (Vic Harradine) (258699) Rating 4/5
