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Wine Review: 2007 Stag’s Leap Winery Chardonnay

chris wrote this on February 14, 2009

2007 Stag’s Leap Winery Chardonnay

100% Chardonnay
Napa Valley
$28 @ Brandywine Cellars

Note that this wine is not to be confused with Stag’s Leap Wine Cellars, who also make a Chardonnay. Regulars and wine club member’s at Brandywine Cellars may recognize this wine, as it was one of Brandy’s estate level options for her January Wine Club. For any who haven’t visited this wine shop yet, its over at Southpoint Mall, on the side with World Market and Best Buy.

Before we get to the wine, lets talk a little about winemaking. In my review below I refer to a process called malolactic fermentation, where the harsher malic acid found naturally in the grapes is converted into softer lactic acid. This is always done for red wines but not all white wines. Malic acid is very sharp and when unbalanced can be very tart and sour, usually resulting in a lemon peel or granny smith apple mouth puckering sensation. Lactic acid gives whites a creamy texture and feel, and when combined with oak, gives the butter like qualities so often associated with American Chardonnay. This can range from a light butterscotch flavor to full on gobs of movie popcorn butter, depending on the amount of time spent in oak.

There are nice fragrances of red apples, green apples and cantaloupe on the nose, with hints of peaches, honey, butter, and “oaky” toast. There was little to no malolactic fermentation for this wine, as there is crisp, slightly tart acidity on the palate. Around 14% alcohol but you really do not notice any heat. It has a unique “buttery apple” flavor with hints of honey sweetness and a faint trace of minerality on the back end. I love the finish of this wine, like you just took a bite into a big juicy, fleshy red apple picked straight from the tree.

I paired this wine with baked chicken and vegetables, herbed with Italian spices (oregano, thyme, basil, and rosemary). At first, the wine added a welcome zip of acidity to the dish but after a few sips the tart acidity combined with the herb blend turned a sour and didn’t work as well as I had originally thought. I am thinking that the dish you pair this wine with needs a little creaminess or sweetness to cut its tart flavors.

I rate this wine a B+ for wine style and quality. It seems a little disjointed with both the tart acidity and the use of oak, like it doesn’t want to commit to being either a full on butter-bomb or unoaked with Sauvignon Blanc like zest. It definitely could have used more malolactic fermentation to smooth out the granny smith tartness and add another layer of softness and complexity. I have to rate it a B- on value, overpriced for quality that can be found in bottles of white Macon (Burgundy) or even other American Chardonnay producers at half the cost. It was a good wine but one that did not blow me away.

Overall Rating: B

Until the next wine!- Chris

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