TN: 2011 Ceritas Chardonnay Porter-Bass Vineyard

WINE TALK
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  • 2011 Ceritas Chardonnay Porter-Bass Vineyard - USA, California, Sonoma County, Sonoma Coast (8/17/2014)
    With the upcoming release of the 2012 PB Ceritas, we wanted to open a bottle. Popped and poured, and followed this over the next few hours. Soft citrus nose, very restrained. Silky mouthfeel, and then the edgy citrus and acid kicked in. This has a lot of acidity. I mean, a lot. We were sipping this by itself after lunch, but it would have really benefited from food. Given the price and the acid kick, I prefer something a bit more middle of the road, like a Liquid Farm White Hill - not quite as much acid and $15 less per bottle. While not a bad wine, it’s definitely an acquired taste. May settle down after a few more years…we’ll see. GOOD.

Posted from CellarTracker

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Have seen some notes on this 11 with similiar impression. Is the PB typically higher in acid then their other chards ?

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I haven’t tried any of the other vineyards yet, but would infer from all the notes I’ve read that the others are not as acidic.

4

Had a 2012 Heintz earlier this week. While definitely showing an acid streak, was absolutely delicious.

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I find the Santa Cruz chards I’ve had MORE acidic, too much for me. I like the Sonoma chards quite a bit though. I also had the 11 P-B last week and agree it was a bit shy. The acidity was pronounced but not out of balance to my tastes.

6

We opened one last night, my least favorite P-B to date. Still it’s good Chardonnay.

Like 1er cru Chablis by someone other than Raveneau or Davissault.

We much preferred the 07, 08 & 09 and we have not yet had a 10. Will revisit after 2015.

7

I love this wine. Love, love, love this wine. The crisp fruit and bright acidity are just perfect.

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Me too, so much win in this. 2011 was my first vintage of Ceritas and I’m actually worried the warmer vintages might not do it for me as much!

9

Scott, let these air out and warm up to room temp…I don’t know why, but I drink almost all my ceritas closer to room, than locker temp. The. The acid dies down and the flavor pours out.