On its own, sans oak, chardonnay doesn't typically offer much in the way of aromatics. A little apple. Maybe some lemon, but that's it. Why do you think winemakers the world over use (and over-use) oak barrels in chardonnay production?
There are techniques that winemakers can use to enhance the aromatics of course -- different yeast strains, different fermentation temperatures and varying levels of oxygen during fermentation. Some still end being rather neutral.
This wine, Macari Vineyards 2007 Estate Chardonnay ($19 at the winery) isn't one of those wines.
Pale straw colored with a faint greenish tinge, the nose brings Granny Smith apple, lemon-lime, minerals and an almost-sauvignon blanc-like grassy-herbal note.
Medium bodied and fresh, there's more citrus and green apple here with plenty of acidity and a reasonably long, lemon and wet stone finish. This is a wine best enjoyed on a hot summer day, or with light seafood preparations.
Not everyone is willing to pay $19 for a stainless steel chardonnay, but this is a great example of how good they can be.
Grape(s): 100% chardonnay
Producer: Macari Vineyards
AVA: North Fork of Long Island
Price: $19
Rating: 
(3 out of 5 | Recommended)
Lenn, the folks at Macari sent me a bottle of this wine. I didn't want to color my judgment of it by studying others' tasting notes prior to tasting it, but subsequent to posting my review of the Macari 2007 Estate Chardonnay, I checked your blog, feeling sure that I'd see notes on it from you, and sure enough! I find it striking that your palate and mine note a number of similarities when describing this chard. Could this be corroboration, or anomalous comparison of East Coast/West Coast palates?
I may not drink as many whites as you - and certainly not many NY whites; perhaps that's why I rated it more highly. To be sure, however, this Macari Chard is a very good wine to share with friends - and fellow winehikers - without breaking the bank.
Posted by: winehiker | May 18, 2009 at 04:58 PM