This is Neudorf's naked Chardonnay – an unoaked expression that would sit comfortably alongside a decent village Chablis with its creamy midpalate and line of firm acidity (minus the chalky texture of Chablis; we're on clay-gravels here). In 2019, for the first time, 25% was fermented in Spanish-sourced clay amphorae, which winemaker Todd Stevens claims provided a more textural component and, in combination with time on lees, created a creamy midpalate. The wine offers assertive acidity with apple and lemon-like flavors, while a subtle lees-derived biscuit-like character emerges on the finish. A little brief in length; nevertheless, this wine has a lot of vim and vigor.
Rebecca Gibb MW, Vinous, November 2020
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