Wine Review: Tolosa Chardonnay 2005

Tolosa Chardonnay 2005


Beautiful gold color. Rich and oily. Apple juice with a shot of olive oil.


Buttered popcorn, poached pears and…..OAK. Lots and lots of oak.


So, we’ve been reviewing wines for awhile. If you’ve kept up (and we hope you have), you should have an inkling of our palates here, and the type of wines we tend to enjoy over others. At the same time, you also probably know that we tend to not give too many bad reviews here. Oh sure, we will occasionally review a wine that we may have enjoyed, but point out that the majority of palates out there will not like it, but that’s about it.

Keeping all of that in mind, please understand when we say that this wine is terrible.

Seriously, we don’t know how one would go about grinding down an oak board into sawdust, soaking it in varnish, adding a little butter, dropping in an apple Jolly Rancher, and then putting it in a bottle to serve – but Tolosa has found a way.  You could build a table with this wine. Big pass on this.

We often enjoy oaky Chardonnays because of the light, buttery vanilla accents they can add, but when it is overdone it gets really bad. Besides, there are a good number of other Chardonnays that are much better and at a better price point.

With Food

Maybe a beaver would enjoy it with something…

$12.00 at Central Coast Wines (

Also, we should note that there is a Tolosa “No Oak” Chardonnay out there as well. Apparently they realized their mistake at some point.

Check out our other Chardonnay reviews.

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2 Responses to “Wine Review: Tolosa Chardonnay 2005”

  1. […] that we pretty much bashed Tolosa’s other Chardonnay into submission yesterday for being as oak-ridden as your grandmother’s antique dining table, we figured we had better […]

  2. […] Steamed or Baked (with or without herbs) = Buttery Chardonnay. Look for oak-aged Chardonnays as they will provide the most buttery silkiness that will add some oomph to a plain piece of chicken. Try the Tolosa Chardonnay. […]

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