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Five Stars, Restaurant Wine (Issue #117)
Exceptional Chardonnay—Rosella’s is fleshy, full bodied, and somewhat powerful in style; a Chardonnay with good depth and a long finish, tasting of lime, vanilla, roasted nut, apple, and spicy oak.Today's recommendation, Detroit News, Sandra Silfven (4/17/2007)
From the Pinot Noirs and Chards, it's clear this winery sets high standards. This is a "food wine" as much as any Cabernet is. It's full-bodied, with intense flavors, a wonderful symphony of creaminess and minerality, and sound structure from the wood. It's not for wine wimps ... no insults intended, but your palate has to be ready for this one. I'ts 100 percent barrel-fermented in 30 percent new Burgundian barrels, most of it undergoes malolactic fermentation (hence the creaminess), and it is aged 10 months on the lees. This is serious ChardonnayHighly recommended, Appellation America.com; Laurie Daniel (May/2007)
This wine displays bright flavors of lemon, apple, tangerine and mineral. The oak is fairly obvious right now but should intergrate more in the months to come. The weight, richness and balancing acidity of this Chardonnay, make it a wine that will pair well with richer seafood dishes-think crab or lobster with melted butter, sea scallops in a beurre blanc or seafood pasta with a cream sauce.Exceptional, Dan Berger's Vintage Experiences (Volume XII Issue 7)
Faint citrus and stone fruit, noticeable oak, but a bit of roast nuts and dried peach make this wine simply fascinating...so alluring it's work a try. "Not unlike a classic Batard-Montrachet".
