Wine SpectatorA wonderful balance between crisp, steely notes of citrus, pear and green apple and complex flavor nuances on a smooth texture, with floral, lime peel and tobacco details. The finish just goes on and on. Drink now through 2016.
Robert Parker, The Wine AdvocateReviewer, Lisa Perrotti-Brown- The 2008 Estate Chardonnay is barrel fermented using natural yeasts and about 20% new French oak.100% goes through malo-lactic. It has pronounced passion fruit, ripe white peach, green mango and toast aromas with some cashew and oatmeal and a whiff of lemon curd. Very crisp, tight and medium bodied, the toast and exotic fruit flavors are concentrated, encased in a creamy texture and leading to a very long finish. This wine is still a little tight and will benefit from 6-12 months in bottle, drinking until 2016+.
ChardonnayProbably the world's most famous grape, and also one of the most versatile, Chardonnay produces excellent white wines in a range of styles. When aged in oak, Chardonnay exhibits buttery, vanilla and sometimes nutty flavors. Unoaked examples are crisp and fruity, with green apple or tropical flavors. Chardonnay is the grape used to make White Burgundy, Sancerre and Chablis, and may also be used to produce Champagne. View all our additional Chardonnay items
New ZealandThe New Zealand wine industry has been booming since the 1970s, when critics first noted the excellent Sauvignon Blanc coming out of the Marlborough region. New Zealand Sauvignon Blanc is now considered some of the world’s best, blending Old and New World styles to create exotically aromatic wines with refreshingly pungent acidity. New Zealand Pinot Noir has gained more recent favor, as have Bordeaux, Rhone and Italian-style blends. The maritime climate begets cool summers and mild winters, with high-acid fruit resulting from consistently cool nights. View all our items from New Zealand