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IT may be a palate thing, or a forgetting what's in the boxes thing, but there are some chards that seem to enjoy being allowed to reach puberty.
1993 and 1995 Peter Michael Mon Plaisir chards gave their lives for the cause this week...
Both have alot of structure to hold to their age.
'Steely' and limestone flavors, with just a touch of butterscotch and the 'sour milk' trace of malolactic fermentation. They had well maintained projections of their acidity....part of the original backbone that was still fully intact.
Minimal wood. Just enough to act as a trustworthy body guard and keep away oxidized flavors.
Both are ready this week, for sure.
The '95 gave a whiff of wet cardboard before it aired out.
I would drink them both again, on purpose.
They appear for cheap on some of the wine companies' sites. I've seen both in the mid-upper thirties.
Follow Ups:
...most chardonnays my wife drinks are better after a year, maybe two of bottle age.
I may have a glass with her, just to be social, but I much prefer reds.
Some of our favorites are Landmark Overlook, Neyers and Ferrari-Carano (as wine club members we get some of the high end ones not distributed).
Some like Mt. Eden's more European style can go longer.
Like champagne, I find longer aging makes them mellower and less crisp.
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