How was it made? 97% French oak barrels, 97% malolactic, and aged 9 months.
According the company literature, this wine should be enjoyed over the next 1-3 years. It’s near the end of April, 2010 right now, so I believe we are reaching the end of this window, let’s see what it has left shall we?
On the Nose: Pear Pineapple butter and toast, not necessarily in that order, and it’s not abundantly obvious. The nose is subtle.
On the Palate: The Palate is a lot nicer than the nose lets on. The fruit is riper than the nose would suggest. With 97% malolactic fermentation the fruit is predominantly green apple with a little hint of pineapple sweetness interwoven in the oak.
The finish is not that long, and not complex, but it was well balanced. Of the two Chardonnay’s I paired with my French baguette, Brie and roasted garlic appetizer, the Rodney Strong was a better match with that particular dish. The other wine was Merryvale Starmont, read my review here.