I decided to play a fun game with myself. Having received the newest Chardonnay releases from Talley Vineyards, each of which highlights a separate vineyard in California’s Central Coast, I wanted to see if I could taste the difference between each. The short answer to that question: yes, yes I can.
This post is entitled ChardonNay or ChardonYay because, in case you haven’t picked up from previous posts, I personally have a hard time with the variety. Chardonnay is like putty in a winemaker’s hands—it will mold or melt, form or fragment depending on how much he or she wants to “do” with it. It easily picks up on oak barrel spices; delivers the toast and bread-y notes from lees aging; and if ever there was a variety that can speak to the aromas and flavors from malolactic conversion, it is Chardonnay. Indeed, the grape can be easily manipulated and, oft times (especially in the new world), over-worked.
So, I was not only curious if I could taste the difference between the various vineyards, I was curious if I’d have a preference between them. The short answer to that question: yes, yes I did.