Staff Favorites - Jim Chanteloup

Jim Chanteloup
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Reviews

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2011 Oakridge Local Vineyard Series "Denton Vineyard" Chardonnay Yarra Valley
Review Date: 7-31-2013
The "Denton" falls a little more in the Chassagne style with a bouquet of lemon blossom, apple, nectarine and peach. On the palate there is a bit more mid-palate weight and richness than the "Barkala" along with some light cinnamon spice leading to a long finish. Like all the Oakridge wines, there is great purity, precision and balance.
Price: $24.99 Add To Cart JH 95 BC 0

2011 Oakridge Local Vineyard Series "Barkala Ridge Vineyard" Chardonnay, Yarra Valley
Review Date: 7-31-2013
If you like Chablis, then this wine is for you. The nose shows flint and matchstick along with a crushed rock minerality complimented by green apple and lemon/lime citrus with a slight nutty accent. On the palate it has great tension and drive with fine balancing acidity and a long persistent finish.

2012 A.A. Badenhorst "Secateurs" Chenin Blanc Swartland
Review Date: 4-15-2013
This is a great value, and a wonderful introduction to South African Chenin Blanc.The fruit comes from bushvines planted in the 1960's and a some amount sees a little time in neutral oak for texture. The nose has notes of jasmine flower, honeysuckle, apricot, kumquat and honey. On the palate the wine is medium bodied with a round creamy texture and moderate "lemony" acidity that has a persistent finsih.

2007 Kumeu River "Estate" Chardonnay Kumeu New Zealand
Review Date: 12-12-2012
Flat out, Mike Brajkovich makes some of the best Chardonnay in the world. In blind tasting, his wines are consistently thought to be Premier Cru White Burgundy, at least, if not Grand Cru.They have been awarded top scores from the Wine Spectataor for years, making The Top 100 five times. Everything is done meticulously with the vines on a "Lyre" trellis system to optimise exposure to light for ripeness, yields that are kept low, they harvest by hand, and all whole bunch pressed. Only indigenous yeast is used for the wine and is 100% barrel fermented and goes through 100% malolactic fermentation. The nose offers notes of pear, quince, green apple, lemon blossom, flint, minerals, honey and spice. On the palate there is superb balance with incredibly precise, pure flavors that have a Puligny laser-like beam shining through to a long finish. The wine now with a little bottle age is drinking superbly and a great example of what a little patience can do, and all for $20!

Quartz Reef "Methode Traditionelle" Sparkling Wine Brut Central Otago
Review Date: 12-7-2012
When winemaker Rudi Bauer was looking at the site for his own winery in the Bendigo sub-region after working at Rippon in Central Otago they had to consider the question, "what if the Pinot Noir might not ripen?" So, the thought of Sparkling wine was born. Clotilde Chauvet with family ties to Champagne followed Rudi as winemaker at Rippon and was one of the original shaeholders in Quartz Reef. Workshops with Jacques Peters from Veuve Cliquot followed with visits to Champagne helped Quartz Reef to become a specialist in Sparkling wine from New Zealand. Made from a blend of 58% Pinot Noir and 42% Chardonnay the wine is still hand riddled and disgorged and aged for a minimun of two years on the lees. Pear, apple, lime and brioche abound in the aromatics with a fine bead and texture that add up to a wine of real finesse and tremendous length.

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