- TOLOSA 2012 NO OAK CHARDONNAY CENTRAL COAST :
I love this stainless steel fermented chardonnay far more than the over-oaked chards I sample regularly. While dining on a seafood feast at the Cracked Crab in Pismo Beach, this beautifully crafted wine perfectly complemented the rich bisque and the Alaskan red king crab we feasted on. No wonder, winemaker Larry Brooks has been making outstanding chards nearly four decades. He noted its expressive flavors come from minimal handling. It boasts fabulous flavors of zingy citrus, green apple, and sweet melon, with hints of tropical notes. A blend of 52 percent Edna Valley estate, and 48 percent Santa Lucia Highlands (Monterey), it was a good quality vintage. It’s a lovely choice paired with roast chicken, turkey, lobster, halibut, seabass, or pasta primavera. Brooks makes stainless steel and oak fermented versions, and both styles are amazingly impressive. The no oak version, my fave, is their best seller, and an excellent value at $21 (wine club price is $16.80) retail at the tasting room on Hwy. 227 (Broad St.) in SLO.