Winery - Bannister
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* Expert NoteJanuary 12, 2012
This is a tight, taut Chard, grown very close to the Pacific Ocean. Acidity is the chief palate impression, high and tart, and the flavors veer toward minerals, stone, herbs and citrus fruits. But this austerity is rich, complex and interesting. Seems likely to develop, but these coastal Chards are still experiments.
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* Expert NoteJanuary 12, 2012
Hard to tell if this wine is just young and closed now and will age, or if it’s a tough, earthy Pinot with no future. It’s very dry, with a gritty mouthfeel and a bitter cherry finish. My guess is to drink up now.
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* Expert NoteJanuary 12, 2012
Green apples, so typical of Chards grown in these parts, dominate the aromas and flavors. The wine has a real bite of tartness and almost seems to crunch on the palate. Softer, lusher notes are provided by oak and lees, but it remains a lean, Chablisian wine. That makes it a fantastic partner for food.
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* Expert NoteJanuary 12, 2012
Starts with aromas of espresso, cola, beefsteak tomato and black cherry, all spiced up with black pepper. Turns tart and acidic in the mouth; it’s a fresh, young wine that calls for mid-term cellaring. Underlying flavors of cranberry and black cherry suggest it will soften and develop by 2004. —S.H.
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* Expert NoteJanuary 12, 2012
Kind of thin ane earthy, this very dry wine has slight flavors of citrus fruits and apples. Finishes with a scoury, grapefruit and apricot fruitiness.
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* Expert NoteJanuary 12, 2012
Quite an interesting wine, chewy and dense in apple, melon and peach fruits and oak, with a chalky, minerally taste that adds texture. Turns tart with acids on the finish.
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* Expert NoteJanuary 12, 2012
This Chard, from two famous vineyards, is a little too tart now for enjoyment. It has a roughness that detracts from the underlying fruit, while the oak sticks out. My hunch is that three or four years will reward your patience.
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