Chardonnay, Reviews, Varietal, Wine Reviews

Wine Review: Quimay Chardonnay 2012

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Get down with the Southern Hemisphere.

Naturally, right after writing an article about how oak is not to blame for the butteriness of Chardonnay, I end up running a tasting with a buttery Chardonnay that is not oaky. Full disclosure: the wine is only available at BevMo, and I happen to work for BevMo (part time, retail wine specialist). Implied conflict of interests aside, I promise to be fair in my assessment of the wine.

The Quimay Chardonnay is full of both varietal rhyme and locational Q’s, hailing from the exotic-sounding and deceptively-easy-to-pronounce Argentine region of Neuquen (Wikipedia has directed me to pronounce it as “new ken”). This is the first wine I’ve had from the region, which is evidently arid yet cool–or at least cooler than its confederate Argentine regions–giving the wines produced there characteristics unique from your typical Mendoza wine.

And the Quimay Chardonnay is certainly unique. Right off the bat, you get a lot of earthiness and minerality off the nose, with wet hay and limestone coming up strong, along with a good dose of green apple, nectarine, and a decided yeastiness, which–according to the tasting notes–comes from the natural yeast fermentation used in the production of the wine. ┬áTake a sip, and right away you notice how heavy and creamy the texture of the wine is, though in spite of that creaminess the wine still retains a medium-high acidity and is quite dry, with crisp green apple and grapefruit peel coming in hard and fast, along with a hint of lemon custard and pineapple. The finish is fairly long and mouth coating, echoing with hints of toasty meyer lemons. Visually, the wine sits rich yellow in the glass with a slight green tinge to it.

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Chardonnay, Commentary, Varietal

Buttery Chards: Who the Hell Are You Calling Oaky, Pal?

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LEAVE OAK ALONE!!!

California is known for its big, oaky, B-52 Butter-Bomber Chardonnays, but lately there’s been an emerging shift towards the drier, more traditional (read: French) stainless steel approach. As this trend gains more and more momentum, the number of customers who come up to me and say “I hate big oaky Chards” has dramatically increased. However, lately I’ve begun to wonder:

Do they even know what “oaky” means…?

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