I enjoy both oaked and unoaked examples of Chardonnay. If the oak is well-integrated, and compliments as opposed to dominates the flavour profile, I get great pleasure from those styles. This is such a wine. The vanilla and cardamom spice character is there, but just lightly blanketing the powerful golden pineapple, tangerine, hazelnut and lemon tea aromas. On the palate, the wine is dry. The pineapple and tangerine fruit comes through strong, and you have to make a strong effort to find the oak, which only presents itself at the end with a vanilla kiss and slightly coarse texture, a white tannin, reminding of tea. Don’t serve this wine too cold. Decant it. All things rich come to mind like lobster, crab legs, scallops, and clarified butter. Fettucine Alfredo or Carbonara seem like a great idea right now as well.
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