Bill Spohn wrote: Yes, you CAN make a chard with a lot of oak and have it turn out well - but the kicker is that you have to wait several years for the oak level to abate and come into balance with the fruit, because before that the fruit is overwhelmed with the one-note oakiness.
I agree, Bill. My brother's significant comes up with very old Cal chards from her cellar all the time. I mean 15 and 20 years old, which are quite wonderful. She's got one of those deep, dark, dank cellars under an old country manor with the stone walls and cobwebs and dust all over the place, where you can rub the dirt off labels of all kinds of gems that have been forgotten for years.