The complaints I usually hear about Chardonnay has to do with the oak. Sometimes it’s the butter, but usually the oak. Best parts of Chardonnay by most accounts, including mine, are the complexities of fruit and the texture. The best parts and complaints are addressed in this uniquely delicious Napa Valley Chardonnay. Lemon curd, Asian pears, mangos, almond paste and fresh pie crust. Refreshing acidity, layered, a little creamy and juicy. There are plenty of quality Chardonnays made like the Favia Carbone in Napa Valley. Somehow, this wine is more delicious than its peers. $48 stretches the limits of value by my definition, and in fact by my formula it receives merely a “Good Value” rating. Look at it relative to Napa Valley wines and it’s a fantastic value.
From a vineyard in the southern part of Coombsville now farmed by Annie Favia of Favia Erickson. Andy Erickson, winemaker.
