This barrel-fermented, pricey Chardonnay is heavy and doesn't have much life in it. The nose is flat and mildly oaky, while the palate is immensely woody, with low-level acidity and buttery, baked-apple flavors. To say it doesn't hit hard is an understatement. But to say it's outright bad would be overly harsh.
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.