The Sea and the Sun

Mer Soleil 2002 Chardonnay
$34.99
Shane's Notes

California Chardonnays always seem to provoke the argument of whether malolactic fermenation is a legitimate wine making technique. Many wine snobs refuse to touch any Chardonnay with even 1% malolactic fermentation while some wine drinkers always look for the 100% "butter bomb" malolactic Chardonnays. In response to the purists, it should be pointed out that malolactic fermenation is simply a natural, secondary fermentation and unbeknownest to quite a few of these snobs, most of the red wines that they drink have undergone this process. While it is true that a heavy, buttery flavor can completely smother the natural citrus/green apple flavors of the varietal in a poorly made malolactic Chardonnay, the buttery flavor can be a nice complement to the varietal flavors in a well made malolactic Chardonnay. I actually prefer a well balanced malolactic Chardonnay because the varietal could definitely use some help in the flavor department. Jen prefers the racier, non malolactic French Chardonnays.

The Mer Soleil is 40% malolatic and it is a beautifully crafted wine. The slight buttery flavor is very smoothly integrated into the other flavors of the wine which include citrus (with lemon being predominant), tropical fruits and a touch of honey. The wine is slightly acidic and there are just enough tannins to hold the wine together. This wine is a great example of how malolactic can enhance rather than ruin a Chardonnay. Even Jen admits that she would drink it again.