What a disappointment.
A friend brought out a Pinot Noir to have with our poolside nosh, and I thought, "Hmmm. Chalone. Could be good."
Unfortunately, it wasn't "the" Chalone, just a Chalone. Chalone Monterey Pinot Noir 2005, to be exact.
If we had served it in Jellystone glasses, it might have been more appropriate: this stuff is nothing but kool aid, thin and tart, and lean to the point of anorexia.
2005, huh? So, what, capitalize on the Pinot Noir trend and get ahold of any fruit you can, ferment it quickly, and rush it to market? Shame on you, Chalone.