This is the lower level chardonnay from Viña Cobos, a joint venture with Paul Hobbs. Attractive light gold color. Aromas of honey, grapefruit and oak vanillin. Mouthfilling density, with caramel notes and lovely, sweet fruit. A crowd pleaser. The whole table seems to love it. But the high alcohol, so well integrated that it is not salient, can only mask for so long a fundamental flaw: insufficient acidity. Coupled with the excellent fruit, Marcia thinks the low acidity is precisely why it's a crowd pleaser... But to me it becomes flabbier and flabbier as it warms in the glass. Where's acidulation when you need it?
Too bad, because drinking wine without acid is like typing on a keyboard with some of the letters missing. But I recommend the more expensive Viña Cobos Bramare chardonnay, one of the best in Argentina.