Connoisseurs' Guide
Heintz Vineyard is the source of this very deep and deftly made working. It combines keenly defined, optimally ripened, perfectly balanced fruit smelling of Delicious apples and Meyer lemons and marries that pure, compelling Chardonnay fruit to a full measure of rich wonderfully complementary oak. While fairly open and outgoing to start, this head-turning bottling firms as it crosses the palate and finishes with bright, harmoniously placed acids in just the right proportion. And, given its still developing personality, it is going to get better and better.
Robert Parker, The Wine Advocate
The 2007 Chardonnay Isobel, which took almost a year to finish its malolactic fermentation, displays a slight greenish hue to its color, some smoky hazelnut notes intermixed with lemon butter, white peach, honeysuckle, and brioche. It is full-bodied, with great fruit, underlying minerality, and a sensational finish. Most of these wines seem to easily pass 20 seconds on the palate.
Robert Parker, The Wine Advocate
Slightly more color is evident in the medium-straw/light gold-hued 2007 Chardonnay Isobel. It took nearly a year for this cuvee to finish its malolactic fermentation, and it reveals more roasted hazelnut, tropical fruit, honeysuckle, peach jam, and marmalade characteristics. Made from fruit grown in the Charles Heintz Vineyard (the source of terrific Chardonnays from other producers such as Williams-Selyem), DuMol’s offering possesses very good acidity, and is a candidate for a decade of aging.
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