Another recommendation - Toasted Head

You *do* know the inspiration behind the name? (Hint: it's a cooperage term).

Somehow, I just thought of George Thorogood...

Dana

Toasted Head Chardonnay is a bottling from R. H. Phillips who does a lot of mass market, popularly priced wines. I like his Cab. Sauv, and when I tried the TH Chard a few months ago noted that it was pretty good QPR for a "quaffing Chardonnay". I paid $13 US in Colorado for it.

Ed Rasimus Fighter Pilot (USAF-Ret) "When Thunder Rolled" Smithsonian Institution Press ISBN #1-58834-103-8

I agree this is a well-made wine, at least in past vintages. One minor quibble

- I would argue a bit on the "slight oak." As Dana suggests, the name comes from their gimmick- they don't just toast the body of the barrel, but the head too. Leads to a quite the "toasty oak" experience, at least in previous vintages (haven't tried the '00 or '01, I think). Thanks for the notes. Dale

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Dale - I'd be interested to see what you think of the '02 (or '01), as one of the things that led to my positive rating was that oak seems to have diminished from previous years (and no, I didn't know the etymology - thanks, both).

Ewan

Dale Williams wrote:

Does anyone have an idea how long this stays in the oak barrel? I'd expect the Chardonnay to have an oakier flavor than I remember it having, since they make a deal about the use of the toasted staves & head. and due to Napa's proclivity for oaky chards.

I enjoyed it as well, but the last one I probably had was a 2000. Had the Cab recently, (~$16 at Cost Plus in Ohio, where everything costs more) and it was pretty decent for a Tues. night wine with some Austrailian rib eyes from Trader Joe's

Actually, a lot of cooperage seems to have toasted heads, at least that I've seen around California. I don't think it's a gimmick or unique to R. H. Phillips, it's just something they saw in the cellar and were inspired by.

Cheers! Dana

Actually, from a winemaking point of view, toasting the heads makes a lot of sense, and I always specify it when offered by coopers. Up to 30% of the barrel surface can come from the heads, and having the wine exposed to untoasted oak can give green, hard, unpleasant characters.

I don't believe that toasting the heads gives a more "toasty oak" character, instead I believe it improves the nose and palate for the reasons stated above. An aggressively toasty oak character comes about due to putting wine (especially whites) into too high a toast, or just too much oak (eg 100% new).

Surprisingly, despite head toasting only costing around USD10 per barrel, few wineries take it up, preferring instead the untoasted wood.

Cheers,

Andrew

I had the '01 from a 375 the other night. Still a pretty good dose of oak, but some nice fruit to somewhat balance it out. Good for the type at the price ($6.50 for 375). Dale

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