Weimax Wines & Spirits

1178 Broadway -- Burlingame, California 94010
Telephone  650-343-0182

HOURS:
Monday 9-7 Tuesday-Saturday 9-7:30
Closed Sundays.


TO INQUIRE ABOUT A WINE:
Gerald is away presently...Please call Ellen.

Please check our Home-Page for Shipping Info.

 

SPICY FER SERVADOU $11.99

AMERICAN ARNEIS GIVES THE ITALIANS A RUN FOR THE MONEY

SONOMA VALLEY CHARDONNAY $12.99

CARIGNANO & VERMENTINO

A COUPLE OF GOOD SICILIANS

MOURVÈDRE RHONE REBEL $17.99

GOOD PINOT NOIR $19.99

KNOCK YER HAT OFF $10 WHITE

STELLAR SARDINIAN WHITE

EXCEPTIONAL & UNUSUAL ITALIAN WHITE

SONOMA CHARDONNAY VALUE

ZIN BLOWOUT

NOT-SO-PRIMITIVE
PRIMITIVO

FANTASTICALLY FINE CHIANTI

CHANGE OF PACE
FROM MONTEREY

EXCELLENT AMARONE

VERDEJO $8.99

PIEMONTESE $11 BARBERA

GREAT GRUNER VELTLINER

TUSCAN BLEND
$12.99

SUPER $12 ZIN

TIMELY WINES,
SECOND TO NONE

DESIRABLE CHARDONNAY

TROUBLEMAKING DUO'S SYRAH

STYLISH SANTA BARBARA SYRAH

ZIN TASTING WINNER  $16.99

GOOD TEN-BUCK CHIANTI

FAMOUS 12th CENTURY WINE MAKES A TINY COMEBACK

EQ=Excellent Quality

NICE TEN-BUCK PINOT NOIR

DOURO VALLEY RED
$10.99

SMART SHOPPER'S "SAUTERNES"

FLOWERY, CURIOUS RED

FIDDLING WITH NERO

OLD FAVORITE KIWI SAUVIGNON IS BACK

BRITISH CONQUER BERGERAC

OLD PATCH RED
ZIN BLEND

MALBEC FROM CAHORS

MONCUIT'S GRAND CRU CHAMPAGNE

ROCK
PAPER
SCISSORS
RED $8.99

WONDERFUL Napa CHARDONNAY

TOP NOTCH OAKVILLE CABERNET

GOOD WINES AROUND FIVE BUCKS

HONEYED MUSCAT

SPICY 
GEWÜRZTRAMINER


DELICIOUS VIOGNIER
$16.99

$5.19 Red Bargain !

Napa Valley Grape Info

Amazing FRENCH CIDERS

FIZZY LAMBRUSCO

 

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NEWSLETTER

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TASTING REPORTS

BLIND TASTING ARCHIVE

ALBA WINES EXHIBITION 2007

SCHRAMSBERG vs THE FAMOUS FRENCH

German Wine "Master Class" Tasting

S & M FOR WINETASTING GEEKS

TEAR-WAH
TASTING

2007 SF INTERNATIONAL WINE COMPETITION
The Nose Knows!

2006 SF INTERNATIONAL WINE COMPETITION.
SPIT HAPPENS

2005 SF INTERNATIONAL WINE COMPETITION.

2004 SF WINE COMPETITION TASTING

The 2003 SF WINE COMPETITION

2002 SF WINE COMPETITION TASTING 

A Vertical Tasting of Nalle Zinfandels

 

ETC.

RANTINGS & RAVINGS

WINE ROADS of EUROPE

Food/Wine/Friends
A Photo Gallery

MASTER OF WINE ESSAY TOPICS

Old Bottles: A TASTE OF HISTORY

Bob's Venetian Diary

Bob's Paris Notes Updated Spring 2007

Wine Writer's Confession

NEW "CULT" WINERY

Some Restaurant Reviews

HOW TO SELL WINE.
Info For Brokers and
Wine Distributors.

HOW TO HOLD A TRADE TASTING

Study Reveals Experts Taste More Than What's In the Glass!

BRIAN'S 2005 SUMMER VACATION WITH UNCLE

Gerald's Tour de France 2006

GERALD'S TOUR DE FRANCE 2008

HOW TO SPEAK BETTER ITALIAN

ROOSEVELT'S 2005 CHILI COOK-OFF

ROOSEVELT'S 2007 CHILI COOK-OFF

Grape Goddess

CCIV

FAQs

BURLINGAME

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CHARDONNAY

wpe3B.jpg (7376 bytes)The word "Chardonnay" has become synonymous with "white wine" here in California.  People seem to buy virtually anything labeled "Chardonnay", whether the wines actually taste like Chardonnay or not.

In fact, I often wonder whether the average bear can identify the character of Chardonnay.  This is because many wines produced in California are subjected to so much oak, either in the form of real barrel aging or some sort of oak "flavoring" (new staves being introduced into a barrel or tank or oak chips or sawdust being added  --  the laws don't require a winery to disclose this on the label) that an unwooded Chardonnay doesn't "taste" like Chardonnay to Yogi or Boo-Boo.  Similarly, I have noticed that many tasters describe other white wines as being "Chardonnay-like" when these are dominated by wood. 

The Chardonnay grape was not treated like royalty until a few years ago.  Old-timers such as Inglenook, Christian Brothers, Beaulieu Vineyards and Charles Krug made simple dry white wines of Chardonnay grapes.  The Wente Brothers winery was thought to be at the vanguard of Chardonnay production, making a fresh, non-oaked dry white wine. In those days, Chardonnay was thought to be a relative of Pinot Noir and was routinely called "Pinot Chardonnay."  It is, as it turns out, not related, so it's now called "just" Chardonnay.

The first really important work in marrying oak with Chardonnay in the traditional style of France's Burgundian winemakers started with the Hanzell winery in Sonoma.  This was back in 1957, when James Zellerbach imported French oak barrels for the aging and maturation of his Hanzell wines.  Wonder of wonders!  Oak!!!

It's taken many years for winemakers to learn how to use oak in making wine.  Some of them use oak as a crutch, propping up weak, thin wines and overloading them with wood.   Others employ a combination of wood and residual sugar to give character to wines which are malnourished, wimpy wines.  Many of these are quite popular, even "scoring" highly with those who claim expertise in judging wine.   McDonald's hamburgers are quite popular, too, but few would say those are the best examples of beef on the planet.

We enjoy a nicely oaked Chardonnay---don't get me wrong.  I have been accused of liking the most woody tasting wines.  I cite Napa Valley eno-scribe Bob Thompson who once wrote something like  "My parents marveled that, as a boy, I ate the fruit and not the tree."  He was poking fun at those who prefer Chardonnays with so much wood that determining if the beverage was actually made from grapes is impossible. 

The Chardonnay grape finds its home in France's Burgundy region, though it also is cultivated in Champagne.  In Burgundy's Cote d'Or, the major appellations of Puligny-Montrachet, Chassagne-Montrachet and Meursault account for the top wines, but other villages turn out good wines, too.  The best Cote d'Or producers barrel ferment the juice, using, at least, a percentage of new oak cooperage.  The wines are often aged on the spent yeast and this sediment is stirred in barrel, contributing a toasty, smoky element to the wines.  As the juice tends to be rather high in acidity, most winemakers induce a secondary fermentation (called a malolactic fermentation).  This reduces the acidity and makes the wine rounder, creamier and somewhat buttery in character. 

California vintners make a full range of Chardonnays.  At the low end you'll find wines from the "hotter-than-hell" Central Valley where tonnage is high and the intensity of character is low.  On the higher end, you'll find wines from cooler, coastal climes, from low-yielding vineyards which can be sublime.  Some wineries make light, crisp, "simple" Chardonnay, while others attempt to emulate the top wines of Burgundy.  

Some winemakers liken Chardonnay to a blank canvas. The character of the Chardonnay grape is dependant upon its origins, clonal selection, soil type, exposure, etc.  The "seasonings" bestowed upon it during its maturation (oak, secondary fermentation, etc.) further determine the character of the wine.  Some old clones of Chardonnay display a mildly appley note.  Newer ones seem to have a more tropically-fruity quality.   

Diversity and individuality are what make winetasting fun and challenging.  Don't fall into a rut!   Be adventuresome and experiment with Chardonnays from different regions and unknown producers. 

Current BEST BUYS



OLIVET LANE 2006 Russian River CHARDONNAY
List $25  SALE $18.99 
olivet.gif (6451 bytes)From an outstanding (and famous) vineyard in the cool Russian River Valley of Sonoma County, this is a smooth, creamy, vanillin Chardonnay which has been fermented in French oak.  

The 2006 vintage is very fine.  It's the fifth vintage, I think,  produced in the Pellegrini's own facility.  Previously they've rented space at other wineries and made their wine "on the road."  Now they have their own place and Bob Pellegrini credits this with the improvement in their wine.

"It's not any one particular thing," he explains.  "It's a lot of little details."  

The juice is fermented in French oak.  About one-third of the wood is brand new, the rest being once used barrels and twice used cooperage.  A variety of yeasts are employed in an effort to build in more complexity.  There's a nice creamy note, some vanillin and butter along with some toasty oak.   It's bigger and richer than its predecessors and is one impressive bottle of California Chardonnay. Remarkably good!





GUENOC WINERY
The Guenoc winery sure has undergone quite a number of changes over the past few years.  The original owner of the brand sold the place and they've had one or two changes in management since then.  

Guenoc was a good producer at its inception, but over the years they seemed unable to chose between being a big producer, being a reasonably-priced producer, being a top quality estate, etc.  It was one of these features, but they didn't seem to combine them very well.

The place is located in Lake County and it's a short ride from Calistoga to get there...

Today they seem to be working on changing the name to Langtry Estate and the Guenoc wines are their "modestly-priced," entry level bottlings.  The current management team seems to grasp the idea that they need to work (a lot) to gain a place in today's ultra competitive market.

Their Chardonnay is 100% varietal and it's from Lake County fruit.  We find the wine to be a solid value at our special price of $11.99.  The juice is fermented in stainless steel, for the most part, with a small percentage being fermented in oak.  The resulting wine is a nicely balanced offering, close to dry but not steely and not noticeably sweet. 

Currently in stock:  GUENOC 2006 $11.99


 


SEBASTIANI VINEYARDS
The Sebastiani family seems to have "gotten serious" about making some good wines.

Here's a magnificent Sonoma County Chardonnay featuring wines from four different appellations.  The cooler climate regions of Carneros and Russian River have been barrel fermented and the have undergone a secondary, malolactic fermentation which creates a mildly buttery, creamy quality.  The warmer climate Chardonnays from the Alexander Valley and Sonoma Valley were fermented in stainless steel at cool temperatures to retain as much of the aromatics as possible.  That portion did not undergo the secondary fermentation, retaining as much structure and crispness as you can from these areas.
The resulting blend is a delight, especially in its price category.  You'll find some vanillin notes and some nice oak.  Remarkably good for its ten buck sale price!
 
Currently in stock:  2005 SEBASTIANI "Sonoma" CHARDONNAY (List $13) SALE $9.99





EDNA VALLEY VINEYARD
Started as a joint venture between the Niven family (who own the Baileyana brand of wines) and the Chalone group, today Chalone is under the giant drinks company umbrella of Diageo.  

The Edna Valley Vineyard Chardonnay still comes from the famed Paragon vineyard which is owned by the Nivens.  The Edna Valley region is a marine-influenced area and the relatively cool climate is said to account for the long "hang time" of the Chardonnay in this region.  

The 2006 Chardonnay is a mildly oaky, moderately creamy, buttery Chardonnay.   It's close to dry and medium-bodied.

Currently in stock:  2006 Edna Valley Vineyard "Paragon" Chardonnay  SALE $10.99




WELLINGTON
This family-operated winery flies well below the radar of most wine drinkers.  They don't make the flashiest wines and they're not a source of push-the-envelope, over-the-top kind of grape growing.  Over the life span of this winery, we've had a half a dozen wines...

Their 2006 Sonoma Valley Chardonnay is a delight.  They have incorporated a number of clones of Chardonnay into this wine with the idea of making a more complex wine.  It's entirely barrel-fermented and has undergone a full malolactic fermentation.  There's nice oak here, but it's not woody.  We like the aromas and flavors of this mildly toasty, lightly buttery and dry white.

It's $18 at the winery.

Currently in stock:  2006 WELLINGTON Sonoma Valley CHARDONNAY  $12.99





PRESIDIO WINERY
Doug Braun has been working diligently to produce really good wines and he offers them at sensible prices, a combination we (as consumers) really appreciate.

This label is well below the radar of most wine geeks and its wines don't have much "buzz" on the internet. It's easy to be lost amidst the huge influx of "garagiste" labels so abundant these days. There are hundreds of new labels today, with all sorts of micro-production wines being vinified, bottled and, maybe even sold. Everybody and his brother and sister are now "in the wine business," buying a barrels' worth of wine and offering their limited, reserve-designated wine. Wine critics pay attention to these little labels because they need to be the first to tout the latest and greatest new wines.

Meanwhile, here's Braun, cultivating acreage in the western part of the Santa Rita Hills appellation and quietly making some of the best wines in the Santa Barbara area. 

Vineyards are cultivated along the lines of Burgundian vineyards...high density planting and they're cropped fairly low to the ground to take advantage of the reflective warmth from the earth back on to the vine. The vineyards are farmed biodynamically and their labels, now, have the Demeter certification.

The 2005 Chardonnay is dynamite!  The wine is whole-cluster pressed and the juice fermented in two types of French oak barrels.  It's undergone a complete secondary, malolactic fermentation.  Further, the wine spent ten months on its lees (the yeast sediment) which contributes a toasty element to the wine.  Dry, crisp and full (without being sweet or flat), here's an excellent wine at a most reasonable price.
 
Currently in stock:  2005 PRESIDIO Santa Barbara CHARDONNAY Sold Out




HART'S DESIRE
You may think the name of this little enterprise is a bit cheesy, but what else could Desire and John Hart call the place?

We've had a number of their red wines in the shop over the years and dutifully taste John's attempts at Chardonnay and politely say "Please send us a few more boxes of the Claret and a couple more of your Cabernet."  

With the 2006 vintage, we were most pleasantly surprised!  I called the winery to ask if Desire had hired a new winemaker or something, since the wine was so much more complex and full of character than previous bottlings.

What changed was the source of fruit.  This new vintage is a blend of two vineyards.  One of the sources is a winery which makes its own Chardonnay, but used to find it most unsatisfying to sell its wine in retail shops (they had the idea that restaurant sales were nirvana).  Now they are having difficulty selling their own wine, so they're offering grapes to competitors.  

Anyway, the wine is most impressive, displaying ripe pear-like notes on the nose along with mildly toasty, creamy tones.  We find this to be medium-full bodied and remarkably complex.  It's quite drinkable, too, being less than 14% alcohol, a relative rarity these days here in California.

Currently in stock:  2006 HART'S DESIRE Russian River Valley CHARDONNAY  $18.99

Also:  The Macon-Charnay of Manciat-Poncet is just $13.99.  This is a delicious bottle of wine.  No oak to speak of, but there's really nice apple-like fruit.

There's a rather nice Hungarian Chardonnay in the shop from a small, father-and-son team.  Not oaked, but nice Chardonnay fruit.  $11.99 for that.

Talmard's Macon is just ten bucks and Lamblin's Bourgogne is sale-tagged at $9.99.



 

WE TYPICALLY OFFER 5 or 6 CHARDONNAYS FOR SAMPLING IN OUR TASTING ROOM!

Wine Tasting Daily.

MORE "Heavy-Hitter" CHARDONNAYS

 

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TO INQUIRE ABOUT A WINEgerald@weimax.com

Copyright © 1999 WEIMAX WINES & SPIRITS
Last modified: April 22, 2008