"Dana Myers" > wrote in message news:40949831$1@wobble...
> Tom S wrote:
>
> > (I've tasted _great_ non-ML Chardonnay, but I'd be nervous about making
one.
> > It's not worth the headache.)
>
> I've had a few really nice non-ML Chards, and it's clearly something
> the winemaker really has to get dialed-in on through experience.
>
> Flowers and El Molino are two examples that spring to mind of
> delightful non-ML Cal Chards. I recently had an '02 El Molino
> Chard from a 375ml, something Reg Oliver brought as a treat
> to a gathering, and it was a sharp reminder that the
> right fruit and right winemaker's touch can yield stellar
> results. Getting reasonably ripe fruit with exactly the
> right acid balance up-front and preserving that balance
> throughout vinification seems to be the trick.
>
> Another non-ML Cal Chard I think of is Scott Chafen's
> Dutch Henry; it can be *really* pretty stuff in the right
> year.
>
> The more I think about it, it's sort of ironic how well
> Cal Chard can lend itself to non-ML and yet how fixated
> the wineries seem to be on buttery confections.
>
> Dana


Here's a list of some Cal Chards w/o malo (and a couple of related
articles):
http://www.sfgate.com/cgi-bin/articl....DTL&type=wine
http://www.sfgate.com/cgi-bin/articl....DTL&type=wine
http://www.sfgate.com/cgi-bin/articl....DTL&type=wine