Took a client to dinner last night and because I am so nice (and he is a good client hence the dinner), let him choose the wine. We were all having fish dishes so we went with a Chardonnay. I knew in advance that he would order California just as anyone who knows me would know that I would go French (especialy on Bastille Day!) unless I succumbed to my desire for a NZ SB for my Scallops. At any rate I did let him know that I was oak averse and he felt that under the circumstances Cakebread would be "always a safe bet". I was impressed that it was not overly oaked, but felt that it lacked the acidity and zip that I was hoping for, no lemon or minerality to this wine. (Yes I should have ordered the Chablis and let chips fall . . . ) I was also a bit put off by the soft buttery feel (despite the vinters notes that say
only a fraction of the wine underwent malolactic fermentation, to preserve its fresh, vibrant fruit character, while 100% aged eight months on the yeast lees in barrel, with periodic stirring, to promote even greater richness and complexity
All in all I was whelmed at best. B, it was good but . . . This one doesn't go home to show mom.