Tried this last night w/ my quiche Lorraine:
1. DryCreekVnyd Chard DCV Estate/Block 10/RRV (14.5%; 92% brl frmtd/49% malolactic; SaH: 25.1 Brix, TA: 0.69 gm/100 ml; 2016: color; strong ripe/melony/honeydew/Chard some toasty/butterscotch/Fr.oak some spicy/nutmeg light herbal/green grass quite attractive nose; rather tart strong melony/ripe/Chard some toasty/butterscotchy/Fr.oak rather rich/lush quite balanced by the acidity light herbal/celery seed bit stony/chalky lovely flavor; very long/lingering strong ripe/honeydew/melong/Chard/spicy/nutmeg soe toasty/Fr.oak light herbal/green grass/celery seed balanced/rich/lush/racy finish w/ a toasty aftertaste that goes on & on; a lovely/balanced Chard that resembles some SantaLuciaHighlands more than RRV; some obvious oak but in balance w/ the ripe Chard fruit; a lovely Calif Chard at a great price. $32.00/$25.60 (VSC)
A wee BloodyPulpit:
1. Under winemaker Tim Bell, I think DCV is killing it these days. However, because you see the CheninBlanc & SauvBlanc on TraderJoe's/grocery store shelves at cheap prices; many people view DCV as just another commodity wine. Nothing could be further from the truth. Their top-tier wines are as [url=good][url=good][url=good]good[/url][/url][/url] as any being made in Calif. And very reasonably priced.
In the recent WineSphincter SauvBlanc review, I was surprised there was no mention of DCV. Only MerryEdwards and a bunch of hot new kids on the block. When I think of Calif SauvBlanc, I always think of RobertMondavi and DryCreekVnyds. Their Taylor's Sauv Musque is, to my taste, one of the best Calif SB's being made. Oh...well. More for me, I guess.