Big Table Farm Chardonnay 2014
6 bottles with free shipping for: $300.00
11 bottles with free shipping for: $478.50
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| Country: | United States |
| Region: | Oregon (Willamette) |
| Grape Type: | Chardonnay |
| Winery: | Big Table Farm Winery |
| Organic: | Yes |
Barrel fermented in mixed age French oak producing a medium clear lemon color. This wine has a luminescent, straw color with a subtle sheen. Meyer lemon, white nectarine, baking spice, and salt water taffy on the nose. The palette offers up warm oak spice, sandalwood, and stone fruit.
With a lemon-butter-cream texture, this wine is lush yet still very bright and fresh. Lively acidity, with a custard type of roundness/richness, and the warm oak spice follows through on the pallet. Delicious balance between richness and freshness.
As with all our whites, this wine will reward you for cellaring.
Reviews:
Bright straw. Fresh citrus and orchard fruits, smoky minerals and ginger on the incisive nose. Silky and focused on the palate, offering nervy Meyer lemon and green apple flavors that give way to deeper melon and peach with air. Finishes silky and long, displaying an echo of bitter citrus pith and lingering spiciness. - Vinous 90 Points
Bright, taut and focused, with spicy pear and Meyer lemon flavors that dance into a long and lively finish. Drink now through 2020. 680 cases made. - Wine Spectator 90 Points
In 2006 we moved to Oregon from Napa, where Brian had been making wine for ten years. We bought property in the Willamette Valley (about an hour outside of Portland).
This Oregon adventure is inspired by our desire to grow grapes, make wine, and to have the space for all of Clare’s animals and Brian’s wacky projects.
We named our farm and winery after our goal to provide a gracious and welcoming table for ourselves and friends, with a cornucopia of hand-crafted food and wine.
And now, almost ten years after we took the leap, we have developed this land into a working farm and built a barn and winery. We feel lucky to live here and we are still in awe and deeply grateful for the chance to build this dream and share it with you!
In 1996 Brian worked his first harvest. Having studied fermentation science at Davis, he took to the process of winemaking easily and loved it.
While working in Napa Valley, Brian learned from some of California's most esteemed winemakers and wineries - Turley Wine cellars, Neyers Vineyards, Blankiet Estate and Marcassin, just to name a few. Brian also spent a harvest working in Australia at Trevor Jones Fine Wines.
These varied experiences have contributed to Brian’s ability to optimize each vintage.
This chardonnay has a characteristic pale yellow color with a shade of gold and subtle nose that will remind you the fresh butter nuts and roasted almonds. On the palate, it is full bodied and fruity with a pleasant roundness.
Average age of the vines is 25 years old.
We produce a part of this cuvee with 12 hours skin maceration and another part from directly pressed grapes.
Wine was slightly filtered before bottling to insure the wine remains stable.
Best friend as an aperitive or with freshwater fish, shellfish and goat cheeses.
Review:
Blending Detail:
- 49 % Grenache
- 20% Syrah
- 16% Cinsault
- 9% Mourvêdre
- 6% Counoise
Grenache speaks loudly in the Bésoleil with notes of pomegranate, red raspberry, and strawberry leaf. The Counoise and Cinsualt bring bing cherry fruit and blueberry notes to the table, complicated by pepper and garrique. Mourvedre donates a wild meatiness to the blend, and a purple hue. Syrah rounds things out, adding texture, and flesh to the palate.
"Always an enjoyable, outstanding effort, the 2014 Grenache Besoleil offers classic notes of cherries, herbes de Provence, red plums and pepper in a fine, elegant, medium to full-bodied style. Drink it over the coming 7-8 years. - Jeb Dunnuck"
- Robert Parker's Wine Advocate (Issue #225, June 2016), 91 pts
Medium red. Sexy, high-toned red cherry and red berry aromas showcase the wine's Grenache component (but this vintage features the lowest percentage to date of this variety). Bright, ripe raspberry and cherry flavors are complicated by smoky and peppery nuances. A very graceful red blend with sweet tannins and excellent persistence.
-- Stephen Tanzer 91 Points
Betz Family La Serenne Syrah is 100% Syrah
La Serenne is the most reflective of the site/vintage dynamic of our three single-site 2012 Syrahs. Lovers of this wine know that its source, the Boushey Vineyard, is the highest altitude of the three vineyards and is typically the latest harvested. This cool site was accentuated by the cooler season and the results reflect the seriousness of this vineyard and its care.
An extraordinary, nearly impenetrable black purple color leads to a concentrated, inky aromatic impression: smoky black cherry and wild blackberry dominate, but a litany of supporting aromas is already emerging: smoke, violet, mushroom, roasted meat, Chinese 5 spice and minerals. It has a full attack on entry and a big, rich mouthfeel that goes on and on.
2012 is our 13th harvest from this site and these rows. We continue to be impressed with the chameleon nature of this vineyard, in cool years and hot, in heat spikes and cool springs: it provides us with surprises and opportunities at every harvest. While the themes of deep black fruits and pliant structure always surface, the nuance of this vineyard and its care (thank you, Dick Boushey) make it some of the most satisfying fruit we work with every harvest.
Review:
"The pure, elegant and textured 2014 Syrah la Serenne offers that classic violet and floral characteristics of the cuvee, as well as medium to full-bodied richness, lots of black raspberry fruit, fine, sweet tannin and a great finish. It’s not as powerful or concentrated as the La Cote Rousse, yet it’s a joy to drink and will cruise for a decade or more on its balance and purity. - Jeb Dunnuck"
- Robert Parker's Wine Advocate (Issue #225, June 2016), 93 pts
Bydand Chardonnay Sonoma Coast is made from 100% Chardonnay
Aged for 16 months in 30% new French oak, 70% neutral French oak
Farmed by one of California’s most respected and longest operating grape-growing families, the Roberts Road Vineyard is located in the Petaluma Gap. Sitting on well draining gravel soils, coastal winds allow for a long, slow and even growing season. Planted in 1998 these Dijon 95 grapes provide minerality and vibrancy to a full-bodied wine with impressive purity of flavor and mouth-feel. French oak barrels add subtle toast to aromas of pear, stone fruits and white citrus.
-150x300.jpg "Colmant Brut Chardonnay NV")
Colmant Brut Chardonnay is made from 100 percent Chardonnay (Franschhoek and Robertson).
15% of the base wine has been barrel fermented.
Ageing: This wine spends a minimum of 45 months on the lees at a consistent temperature of 14C before degorgement.
Tasting: Delicate light gold color with a lime-green hue. The nose is fresh, lemony and floral with notes of green apple, followed by yeasty and biscuity aromas brought by the lengthy maturation on the lees. Very fine bead of bubbles with a persistent mousse. Opulent on the palate, this wine shows a harmonious balance between fresh zestiness, mineral complexity and a warm breadth of leesy creaminess. It promises to develop great texture over time.
Drinking tips: Ideal with pan fried scallops or line fish "au beurre blanc", it is also the oyster's best friend and will enhance the flavors of parmesan, asparagus, artichokes, parma ham,…
There are many alternatives to Champagne, and South Africa is no exception with some fine “Method Cap Classique.” Jean-Philippe Colmant hired winemaker Nicolas Follet to create a small range of impressive sparkling wines; they eschew malolactic fermentation and practice extended lees aging.- NM" - eRobertParker.com (Issue #196, August 2011), 92 pts
"Pale straw with a ï¬ne bead and scents of biscuit and lemon zest. The NV Brut is richly flavorful and full, a complete wine with a long ï¬nish. Tasted blind, it can easily be mistaken for good quality Champagne. Spends 4 years on the lees; 15% of the base wine is fermented in barrel. Disgorged 9 months ago. A blend of Robertson and Franschhoek grapes from the Colmant vineyard."
- I-WineReview (February 2014), 92 pts
"Our favorite Colmant sparkler by far, this blanc de blancs would easily pass for good quality Champagne. It’s pale straw with a fine bead with biscuit and lemon aromas. Very flavorful and complex on a rich palate with a persistent finish, it’s 100% Chardonnay, 15% barrel fermented, and spends 4 years on the lees. RS 5 g/L"
- I-WineReview (January 2014), 92 pts
"This NV Brut Chardonnay is delicate with fine lemon citrus and freshly baked bread notes. Shows bracing acidity on the finish. Aged on the lees for 42 months with 15% of the base wine fermented in oak. Another winner from Jean-Philippe Colmant and Nicolas Follet."
- I-WineReview, 91 pts
"Disgorged March 2011, the superb Non-Vintage Brut Chardonnay is based on the 2007 vintage, whole bunch pressed with 18% fermented in oak and 45 months on the lees. It has a very subtle, more “wine-like” bouquet with very fine delineation, dewy green apples, a touch of wet limestone and a touch of flint. The palate has good weight on the entry with fresh green apple once again mingling with a little peach and Clementine in the background leading to a racy finish.
Platter highly recommanded, **** 1/2
Voted BEST SA BLANC DE BLANCS NV at the Cap Classic Challenge 2013.
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Short Street Chardonnay is made from 100% Chardonnay
Situated at the very heart of South Africa’s Swartland wine region, Short Street is the shortest street in the Riebeek Valley. A melting pot of creative energy, gourmet fare, farm fresh produce and the vibrant, uncomplicated lifestyle of the people, Short Street captures the essence of the Swartland, where passion, creativity and simplicity are distilled into a captivating experience.
Made in a rich, full-bodied, wooded style, this has an intense aroma of ripe apples, lime and pears with hints of tropical fruit, beautifully enhanced by subtle tones of well-integrated oak.
Although upfront and bold, the secret of this wine is in its exceptional balance.
Only free-run juice was settled and was inoculated with selected yeast to ferment in temperature controlled stainless steel tanks between 13-14 degrees Celsius. After fermentation the wine is matured in French oak for 3 – 6 months to integrate flavors and enhance a luxurious mouth-feel.
erve slightly chilled with to rich seafood dishes like scallops or creamy crab chowder.
