I visited Mayo for the first time a few weeks ago, during the Heart of Sonoma Valley Open House, as reviewed earlier this month.
When I learned they had a unoaked chard, I bought a bottle, blind as it wasn’t available for tasting. I have written several recent articles on unoaked chardonnay and discussed the nature and flavor profile of this style of chardonnay. I am planning a review soon, of a side by side comparison of many, so if you produce one, or know of one, let me know soon.
The marketeer in me doesn’t jazz on the term ‘unwooded’ but the description on the back label captures perfectly the essence of this style. “Ever wonder what chardonnay really tastes like underneath all that oak? We’ve made this wine for ourselves for a few years, loving the fruit forward, mineral…qualities if offers. We thought it was time to let it loose on the public.”
This is another great expression of pure chardonnay fruit. It doesn’t specify it did not undergo malolactic fermentation, but my guess is it didn’t.
The 2007 vintage is from the Sonoma Coast, Risk Vineyards. 454 cases made. 13.9% alcohol.
Color: Pale to medium yellow, good clarity
Aroma: Scents of wet stone, grapefruit, and a hint of peach
In the Mouth: Bursting with citrus when it first hits the palette, pleasant taste of kiwi and peach on the mid palette,and a pleasant finish that lingers citrus and a hint of minerality.
I will repeat my mantra on drinking quality white wines: DO NOT OVERCHILL. If its been in the fridge, take it out for 15 minutes. If the glass is cold to touch, warm it in your hands. Cold masks all the aroma and flavor profiles the winemaker worked so hard to achieve.