Artesa Chardonnay Reserve 2005
Once in a while when I’m in the wine shop my alligator arms reach way way down to the bottom of my pocket, where I hide my twenty dollar bills, so that I can buy an “expensive” bottle of wine. I know, I know, there are plenty of people who plunk down much more than that on a regular basis — indeed, you might be one of those who regularly have Andrew Jackson as your wine enabler.
However, I tend to be — oh, let’s call it “cash challenged” — so when I go far above $15-20 for a bottle of wine, it HAS to be worth it.
In this case, it is.
The “regular” or “Classic Tier” Chardonnay made by Artesa is more in my price range — about $12-14 depending on the retailer. And it’s a very nice bottle of wine. But the “Reserve” edition, which we review here, is much better — at least ten to fifteen dollars better.
For both wines, the grapes are from Carneros, California — and if you’re not aware, that’s a good place to grow Chardonnay. The vines bearing the grapes for this “Reserve” Chard are from the highest hills in Carneros, which means they soak up more sun than any others in the region, and therefore ripen more fully and completely. Lots of sun equals lots of flavor, and in this case, the winemaker further enhances the fruit by putting most of it through what’s called a secondary malolactic fermentation. If you’re not a geek, you don’t need to know exactly what that means — all you need to know is that it makes the wine feel fuller in the mouth, and more buttery and creamy.
In addition, they put half of the juice into new oak barrels for almost ten months, which adds a nice vanilla spice complexity. You can’t do that with just any wine or it will be dominated by a woodsy flavor. With this wine, the oak both “complements” and “compliments” the ripe fruit.
On to the tasting notes.
Tasting Notes: Artesa Chardonnay Reserve 2005
Wide open aromas of ripe pear, candied peach, apple, melon, spice, and vanilla. On the palate it is equally wide open and forward, expressing ripe pear, red delicious apple, and a creamy vanilla flavor that melts into butterscotch. Acidity is mild to medium – just enough for food matching. Texture is thick and creamy, almost heavy, just short of cloying, with a luscious mouthfeel. Overall, a yummy drinker on its own, with enough structure to enjoy with food. Drink it alone or with garlic-roasted chicken, lobster in butter, popcorn.
a-9 t-9 b-8 fc-7 v-7 ~ 90 Points
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Winery: Artesa
Summertime is the best time for rose wine, in my humble opinion. However, it can be difficult to find a good dry rose unless you do some research. Although many US wine drinkers have become more sophisticated, and now eschew the sugary white zins that proliferated the market for so many years, the shelves are still strewn with sweet pinks — and sit alongside their bone-dry cousins.
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