Just tried this wine a couple weeks ago. I was suprised how fruity it was, relatively dark, almost jammy. But of course those are the hallmarks of truly perfect wines….
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Sorry David, it was Audrey Frick:
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Thanks Brian-- we’ll add this to the EAH news release as well. Four 100pt wines from the AVA in the past year-- dang that is crazy
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Apologies if Red Electric’s Alpine Lilly Chard was mentioned and I missed it. If not…it should have been! Delicious, mineral laden, citrus, saline, tense. Low abv, high acid. Right up my alley.
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Agreed.
I also feel really lucky to have the critics that we do.
Audrey Frick writes excellent TNs to accompany her reviews. I enjoyed David Schildknecht’a notes because he invariably expanded my vocabulary, but Audrey writes extremely good, interesting, and most of all accurate tasting notes.
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Good to know! John Grochau makes those wines (IIRC) and his 2021 Perlstad Chardonnay is fantastic.
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John Grochau is a super close friend so it’s hard for me to comment, but people really ought to be looking at his own GC wines as well as things he makes such as Red Electric.
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Nice variety! Seven Goodfellows and seven others.
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I’ve really liked everything I have had, from the Mencia to the above mentioned Chardonnay. John is a great guy and his wines deserve more awareness than they get.
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I had this recently, as well:
2024 Perry Colin Chardonnay Oregon Blanc - USA, Oregon, Willamette Valley (6/12/2026)
– popped and poured –
– tasted non-blind over a couple hrs. –
NOSE: green pears; fruit cocktail; moderately expressive.
BODY: pale yellow color; {forgot to note weight, but by memory it wasn’t anything heavier than medium}.
TASTE: light, and somewhat reserved; pears; medium-light oak; no obvious reduction. Nice entry-level wine. Drinkable and pleasant now, but I would expect to see some improvement over the near term, at least.
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My wife and I have been completely thrilled with the 2024 ML’s — the single vineyard bottlings, served ICE cold, Champagne ice bucket cold, with raw seafood (oysters, uni, barnacles, mussels, etc.) as often as we’ve been able to as we’ve been on a four week road trip slowly crawling down the coast, started in Newport, OR, now in San Diego. Have one bottle left of the Tsai Vineyard, thankfully have 18 bottles of Morgen Long mixed single vineyards from 2023 so we won’t be empty-handed for the next few weeks of the trip as we head back north along the same US 1 course, this time stopping at the places we didn’t stop on the way down (Laguna Beach, Santa Barbara, SF)
To anyone who says that Champagne and caviar is a perfect combo, I’d respectfully tell him that extremely reductive, current release PC or ML chard, served at about 33 degrees Fahrenheit, is a better accompaniment to caviar than Champagne could ever possibly be. We had a couple ounces of pretty expensive osetra caviar tonight with blinis + crème fraiche and said ML (2024 Koosah, straight out of a long rest in the freezer) and it was completely exhilarating. The wine was like a ice cold arrow that sliced straight through the essential caviar cover on the palate. It was stunning to have both the caviar and the wine in my mouth simultaneously. A food/wine pairing I won’t soon forget.
Last night might have been even better though (
) had the 2024 ML ‘Koosah’ with hunks of swordfish belly seared in butter in a black skillet. To the uninitiated, swordfish belly is the most fatty, obscene, pornographically rich seafood item ever tasted (but with zero fishy taste whatsoever). Once again, the wine, served in the low 30’s, was just a staggering accompaniment, the acid zing cutting through the astonishing swordfish fat like a laser chainsaw, the struck-match reduction, sulphur element completely . Monstrous I’llbe in in diapers later in life and I won’t remember much but I’ll remember the meals we’ve had on this trip with this seafood and this life-changing Chardonnay.
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Sounds good, but I have to admit that’s not how (when, really) I prefer to enjoy my Chardonnays. If I run into one that’s reductive, I’ll put it in the decanter in an effort to push it past that stage. I’m impressed with the Perry Colin wines, but they seem to need a ton of time in the cellar. All of that having been said, I can see how they would pair well right now with the food you talk about here.
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Inspired by Paul, decided to rip some ice cold Oregon Blanc on the beach today. Not how I’d recommend serving it, but it sure is delicious.
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This was unreal last night—everyone agreed this was better than a 23 Dugat Py Puligny 1er cru next to it. So much density, extract, layers, gorgeous fruit and mineral tone.
I’m pretty firm that the Oregon chards are superior to lots of white burg. But man, the heights of white burg are incomparable.
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I had this same bottle last week. It was opened on Wednesday AM and by 5 PM Friday it was firing on all cylinders!
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Now that is patience.
More circumstantial than anything. I drank the Bracken Chardonnay/Aligote on Thursday. 
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I haven’t opened any 24s yet. I did buy 7 bottles of X-Novo though so I could take an early peak. Might have to do so sooner rather than later!
Loaded statement. Obviously depends on what exact white burg you’re drinking. Sure an X Omni Morgen Long may go toe-to-toe w a white burg on any given Sunday. But for me the highest of highs that you get w say a Hubert Lamy Chassagne Montrachet Les Chaumee 1er cru >> Willamette Chardonnay any day of the week.
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I mean sure yeah a declassified version of a $1000 White Burg that you can’t find anywhere anymore is probably gonna be better than Oregon Chardonnay. Not even really a fair comparison lol.
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