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Lake Sonoma Winery
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1999 LAKE SONOMA Chardonnay,
Dry Creek
The
first thing that one notice when smells the wine under review is a
strong sweetish aroma, quite unusual in a Chardonnay. The dominant notes
are pineapple and banana, but one can also feel some fresher flowery
notes, maybe more familiar than the others but which are almost put
in shadow. In the mouth the wine is not fresh and is quite soft. The
after taste is not unpleasant, but is somehow strange for a young white
wine... I learned with surprise that the wine under review has
been subjected to malolactic fermentation. Malolactic fermentation is a
biochemical process that turns the sharper malic acid into the much softer
lactic acid. The malolactic fermentation can be performed to red wines
whenever they are too acidic and lack softness. The malic acid
accounts for the fresh sensation that we feel in the mouth when we
taste a young white wine. Of course a producer does not want to have too
much malic acid in full bodied red wines which are supposed to develop a
round taste and enhance tannins, and the malolactic fermentation is
a rather standard procedure for red wines, but in young white wines, which
are supposed to be pleasantly fresh, the malolactic fermentation can
produce the effects that I have just described.
About $16. 09/20/01
Laura
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