This weekend I tasted out Rodney Strong 2010 Sonoma County Chardonnay. It is fermented in both barrel (60%, aged 5 months in American and French oak) and stainless steel (40%). It does undergo 60% malolactic fermentation. No detectable aroma in the plastic tasting cup. Flavors on my palate were spice, vanilla and a hint of oak. It was medium-high in acidity. Mixed reviews from customers and too acidic for my taste. Winemaker's Notes: Bright lemon and apple aromas that mingle with hints of the toasty barrel complexity. On the palate, pear and green apple with refreshing acidity will lure you back for another sip. Enjoy this lively chardonnay now and over the next couple of years.
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