The question is how much oak can you handle? If you like a heavily toasted, resiny type of full-bodied Chardonnay, add two or three points. If you absolutely hate that style, then subtract a few points. For those of us in between, look for resiny, toasty, heavy aromas on top of a thick, chewy palate full of baked apple and tons of wood spice. One-dimensional but well made.
Bob Bofman Selections
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Spanish and South American Editor
Reviews wines from Argentina, Chile and Spain.
Michael Schachner is a New York-based journalist specializing in wine, food and travel. His articles appear regularly in Wine Enthusiast,
where he is a longstanding contributing editor responsible for South America and Spain. Schachner reviews more than 2,000 wines annually for WE
and regularly travels to Chile, Argentina and Spain to keep abreast of the constantly changing global wine map.