Silverado, Napa County Chardonnay, 2006

Butter and oak on the nose with a little green apple on top. I thought this would be oaky and buttery like so many others, but it came on with a lot of acidity. Medium to full bodied, fruit, oak and some butter all balenced. This would be a great wine with sauteed shrimp wiyh garlic and butter. Hold off the lemon juice and let the wine's acidy contrast.
8.3

MacRostie Wildcat Mountain Syrah, 2004

Pepper and barnyard on the nose. Full bodied and lots of dark fruit, chocholate covered espresso beans and acid. Really well balenced. Did not have that overextraction raisony finish that I dislike. Grilled Ribeye has this wine written all over it.

8.4

MacRostie Pinot Noir, Carneros, 2005

Tight nose with a hint of cherries. Medium bodied with dark cherries and wet stones on the palate. This Pinot tasted like a Gevrey that I had tasted earlier this year at $120 dollars/bottle.

2005 was a cool year for this pinot, so it really is very burgundian. Grilled Salmon and Tenderloin will compliment this wine.

8.2

and

8.5 tasted thirty minutes later

MacRostie Chardonnay Carneros 2006

Green apple and a hint of butter on the nose. Good acidity with a slight oak and butter taste on the palate. The fruit continues into a medium finish. This is a nice alternative to the fuller Freemark Abbey and Rombauer Chardonnays that are in this price range. Would pair well with Nantucket Bay Scallops sauteed in butter, and Chicken with morel sauce.
8.3