Red And White Gems From The Southern Hemisphere

Red And White Gems

 From The Southern Hemisphere

Montes Limited Selection Pinot Noir Aconcagua Costa (D0) 2018, 14%

€17.99 Avoca Handweavers Shops; Baggot Street Wines; Barnhill Stores; Blackrock Cellar; Cinnamon Cottage; Donnybrook Fair; Ely Wine Store; Menloe Stores; Sweeney’s D3; The Wine Centre; wineonline.ie

“It is totally coastal influenced. In morning there’s mist and fog and then a shy sunshine from mid day. The vines grow happy. The grapes ripen slowly.” This was Aurelio Montes speaking of the Aconcagua Coast during last year’s Zoomed masterclass as he sipped a Pinot Noir. (quite possibly this one).

So this Pinot Noir, with its bright ruby red colour, comes all the way from the coast of Chile. Aromas are concentrated, of fresh summer fruit, cherries and berries. Touch of oak too. The palate is just as intense, toasty oak spice flavour in with the red fruits, elegant and complex, smooth with excellent acidity, rounded tannins also part of the harmony on the way to an abiding finish. Very Highly Recommended.

They say: Our Montes Limited Selection range is a collection of individual wines. This premium wine is recognised as a seductive, voluptuous, smooth and satisfying sensual pleasure. This range includes a Sauvignon Blanc, Pinot Noir, Carmenère and a blend of Cabernet Sauvignon and Carmenère.

The wine has spent 6 to 7 months in oak. Recommended pairings are: White meat (including veal), fish, Pasta, Sushi, charcuterie, desserts. They advise decanting 15 minutes in advance of serving at a temperature of 14 to 15 degrees.

*****

Spice Route Chenin Blanc Swartland 2019, 13.5%

€24.99 Fresh Grand Canal and Smithfield; wineonline.ie

The Swartland is 65kms north of Cape Town (South Africa). The climate is hot and dry. Viticulture here it is not straightforward, according to Fairview and Spice Route owner Charles Back (widely regarded as a wine pioneer in the area). “You have to be very careful to select good moisture retaining soil in the first place, soil that can trap the moisture and slowly release it later when needed.”

“We monitor winter rainfall very carefully and if the rain isn’t enough, the yield must be cut. We use bush vines and the canopy has to be managed.”

That attention to detail is well illustrated here in this superbly complex barrel-fermented Chenin Blanc. Light straw with greenish tints. Fairly intense aromas featuring tropical fruits and peach. It’s a beautiful mouthful, immediately likeable. Very harmonious with fresh fruit and acidity all in tune. Plus a pretty long finish. Very happy with this one on the table (especially in the summer months) and Very Highly Recommended.

Charl du Plessis, the winemaker, said (on Zoom last year): “This Chenin Blanc is from a vineyard planted in 1978. These trellised vineyards are planted on a southeast facing slope and are dryland farmed. The soils are predominantly koffieklip (decomposed granite and iron-rich clay). Due to the late picking of the second portion, there were some raisins present on select bunches. This added a beautiful dimension to this fantastic grape variety which will benefit from 3 or 4 years bottle age.  Enjoy!”  I certainly did.

He went on to say that there is still a lot to discover from Chenin Blanc, that there is the possibility of getting a broader range of wines from it.

Gamay on the double. But not from its usual home!

Gamay on the double. 

But neither from its usual home!

Henry Marionnet Touraine (AOC) 2015,   12%, €16.65

 64 Wine Dublin, Bradley’s of Cork, Greenman Dublin, Le Caveau Kilkenny

This Loire red is produced from hand-picked Gamay grapes and the recommendation is to serve it between 8-9 degrees in summer, a few degrees higher in winter.

Mid ruby colour. Raspberry and strawberry figure in the reasonably intense aromas. Juicy and fruity, a touch of spice, excellent acidity and a decent enough finish. The producers say it is imperative to drink it fresh and young, that is to say between 1 and 18 months. I’m afraid I’m a bit late as regards the recommended age, but this 2015 still tasted lively and fresh. Still, Highly Recommended. Might even be Very Highly if I can get a more recent vintage!

The large Touraine area is not usually associated with the Gamay grape but Henry Marionnet, passionate about traditional and natural methods, is generally considered to be the ace producer of the varietal in the Loire.

Some unusual notes (maybe something’s lost in translation) on the website.

1 The harvest is entirely picked by hand with great care and that almost exclusively by women.

2 It is the wine of a whole meal….You will feel good tasting it because the dishes served will appear more light.

3 because of its lightness, it is able “to be drunk with large swipes”.

.

Radford Dale “Thirst” Gamay WO Stellenbosch South Africa 2018, 10.0%, €20.95

64 Wine Dublin, Bradley’s of Cork, Greenman Dublin, Le Caveau Kilkenny

This one kind of grows on you. Unless you shed it first.

A strikingly light red colour and a funky aroma are the initial greetings from this Gamay, officially classified as a light red. It is indeed light on the palate, expressive red fruits and no shortage of tannin before a lengthy finish with a lingering bitter bite (a little reminiscent of Campari). As well as this Gamay, they also produce a Cinsault and a Clairette Blanche. 

In the Thirst series, the South African vineyard’s aim is to make refreshing, lower alcohol, lower sulphur, wines, with minimal intervention. “We have not stripped them of any natural components and they are neither fined nor filtered and can show an amazing haze." 

"Thirst wines are like a live rock concert rather than a manufactured, boyband studio album. Our aim is to express their environment, their varieties  and vintage, in the most natural way. Our simple logic is the less you manipulate a wine, the better it is - and we therefore capture its integrity, energy and individuality.”

If you like funky rock, try this. If you fancy Boyzone, you're outta time. The initial aromas may not be that inviting, but this light fruity wine gets friendlier as you get to know it.

Wine Duo Charles and Charl tell us about their Qvevris in the Swartland! And much more about this hot dry wine region of South Africa.

Wine Duo Charles and Charl tell us about their Qvevris in the Swartland! 

And much more about this hot dry wine region of South Africa.

Wine from the Qvevris

The Swartland is 65kms north of Cape Town. The climate is hot and dry. Viticulture here it is not straightforward, according to Fairview and Spice Route owner Charles Back. “You have to be very careful to select good moisture retaining soil in the first place, soil that can trap the moisture and slowly release it later when needed.”

“We monitor winter rainfall very carefully and if the rain isn’t enough, the yield must be cut. We use bush vines and the canopy has to be managed.”

Charl du Plessis, the winemaker: “Your grape variety selection is also very important. I’d love to do Pinot Noir but no way here. Must look for new varieties, also with climate change in mind.”

Hot and dry

Dry conditions significantly reduce the risk of fungal diseases and make it easier to go organic. Charles: “We had been asking ourselves how to add value when the yield is down and organic is the answer. We have the attributes that lend themselves to organic.” 

Charl: “This is our third year of conversion, also a learning curve for us and hopefully we’ll see the benefits. I reckon that in 10 to 15 years time, most producers in South Africa and worldwide will be growing organically.”

"Without [Charles Back]…the Swartland would still be regarded as a rural backwater" wrote Tim Atkin, who awarded the winery 'Cru Bourgeois' status in his South Africa Classification in 2019. And Liberty MD David Gleave endorsed that opinion as he introduced the “double act” from the Spice Route and Fairview vineyards in a ‘backwater’ that has been transformed to a globally recognised hot spot for premium South African wine.

Amoskuil, their farm in the Swartland where the cellar is and the majority of the vineyards are, is in its final year of organic conversion. If all goes to plan, most of the Spice Route wines from the 2021 vintage and beyond will be certified organic.

Winemaker Charl told us about another “surprise” development here, their importation of 20 qvevris from Georgia. But first Charles: “Again, as part of our drive to add value, we are always on the lookout and when I got a chance to go to Georgia, I said ‘let me go!’. I was blown away, over 500 indigenous varieties and a biblical style of wine-making.” 

Qvevris

So blown away was he that he ordered the first batch of ten qvevris. “I hadn’t tasted wines like this before. I was thinking if I could apply very precise modern methods to the process, I could do well."

Charl went there in 2018 and did a vintage. “It was a big challenge for me and I learned a lot. No chemicals added, all done naturally, white wines on skins for six months, red for three years!”

A qvevri is huge earthenware amphora (800 to 1200 lts) sunk into the ground and used for wine fermentation and storage. The hand-made terracotta pots have been fired and coated inside with beeswax.

Underground

Back in Swartland, the qvevris have been installed underground and the duo seem determined not to have the extended maturation of the Georgians. “Probably a bridge too far for the average winemaker, somewhere in between. There’ll be a focus on cellar hygiene the whole time, that’s vital.”

Their Georgian Qvevri are built into the cellar at Klein Amoskuil in Malmesbury! 

Tasting time

Charl: ”They are filled with blends, one white, one red, and all the grapes are organic, all sustainable. It’s the total opposite of normal, especially for the white. We ferment on the skins, extract a lot of tannins which yield more anti-oxidants and that helps prevent spoilage and the colour is amber or orange. The way to go!” 

“It is an acquired taste but has a big following around the world, with the younger age group engaging and more into it.  Great food wine.” Charl sees a big future for these wines and is very positive about them. Look out for them under their Obscura label.

Quite a few questions in Q&A towards the end about different varieties, varieties that might do well in the Swartland.
Charles: “There are some Greek varieties that might do well eg Assyrtiko but though it is well suited, there is no big commercial appeal to it.”

Q: Viognier in South Africa?

A: The high cropping level is a problem, need to manage the canopy. Treat it as a red grape early on, the aim always to get the correct balance between the alcohol and the tannins.”

Q: Pinotage? Like it or don’t like it?

A: Charles says he sees a big future for it but not the old style wine that some of us outside of South Africa are familiar with. “If you really apply yourself to Pinotage, you can make a very good wine from it, more fresh, juicy, flavoursome. And it is ideally suited for Mediterranean style rosés.” And he went on to say that there is still a lot to discover from Chenin Blanc, that there is the possibility of getting a broader range of wines from it.

Q: How do you clean the qvevris?

A: “I’m skinny,” said Charl.

Charles (left) and Charl

Charles and Charl are quite a duo but how did they end up together. Charles was on the lookout for good terroir in the Swartland and was tasting Chardonnay in the local cooperative, an influential one. It was “amazing” and he followed up by going to the grower and buying the farm at Klein Amoskuil. 

His first wine-maker left to open his own business a few years later. Charles had already noted the prowess of Charl. “He was always winning competitions and so I said if I cannot beat him, I’d better get him to join me.” And so they ended up working together at the end of the 2001 in time for the fourth vintage at Spice Route and have been making wine, and jokes, together since then.

Previous masterclasses in this current series:

Chilean Wine Maestro Aurelio Montes

The Day The Vines Died in Alto Piemonte with Luca de Marchi
Matt Thompson's Blank Canvas in Marlborough

Portuguese Grape Varieties with Antonio Braga

A masterclass from Tuscany by wine-maker Paolo De Marchi

Rebooting Armenia's Ancient Winemaking with Zoric Gharabian

Barolo 2016 with Franco Massolino and Giuseppe Vajra

Biodynamic Californian Winemaker Ted Lemon of Littorai

Charles Heidsieck is "freshened up" by Cyril Brun

Cellar Master Émilien Boutillat Details Climate Change Challenges.

Pinotage in the open top "kuipe" for fermentation

Whites Shine in O'Brien's Summer Promotion

Whites Shine in O'Brien's Summer Promotion

There's a whole world of white wine out there aside from the big names such as Sauvignon Blanc, Chardonnay, Pinot Grigio. The O'Brien's Summer Promotion, now in full swing (until July 21st), gives you the chance to try something new. I took advantage myself as I sampled a few, including a gorgeous Verdejo from Spain, a fresh and fruity Verdicchio from Italy, a Grüner Veltliner (a long-time favourite of mine) from Austria, and a top notch Chenin Blanc from South Africa. Terrific wines and now at very attractive prices. While I did concentrate on the whites, the reds too are excellent and that Sicilian Appassimento will go down well at most tables.

De Alberto Organic Verdejo Rueda (DO) 13.5%, on offer 12.95 (was 14.95). New at O’Brien’s

The more I drink Spanish whites, like this Verdejo (new to O'Brien's), the more I begin to appreciate them. This organic wine, by De Alberto, is refreshing and quite intense (with citrus to the fore) and is Very Highly Recommended.

Colour is a light straw, clean and bright, with a green tint. Ripe white fruit, herby notes too in the aromas. Superb fruit flavours make their presence felt instantly, a lively citrus-y acidity too, lips a tingle and a persistent and very pleasing finish. Enjoy with poultry, fish and seafood

The 2018 vintage enjoyed good weather conditions, no extremes at all, and this meant the grape stayed healthy and reached an optimum state of maturity.

Verdejo, which may not be familiar to us as Sauvignon Blanc or Chardonnay, is an aromatic grape variety behind the crisp white wines of Rueda, its undisputed home in central Spain. Wine-Searcher says that full-bodied Verdejo wines are held in high regard, displaying herbaceous, nutty characters with balanced acidity and some cellaring potential.

Marotti “Albiano” Verdicchio dei Castelli di Jesi (DOC) Classico 2018, 13%, €11.95 on offer, was 14.95. O’Brien’s

I’m a big fan of Verdicchio, whether it is from Castelli di Jesi or from Matelica (a bit further inland). Both are in the Marche in the central eastern part of Italy. And this typically refreshingly crisp Albiano is as good an example as you are likely to come across.

It comes in a light straw colour, greenish tinges, lots of micro-bubbles clinging to the sides of the glass. There’s a pleasant aromatic mix of floral and white fruit, moderate rather than intense. Bright and lively palate, citrus led flavours with a barely noticeable herbaceousness, and that typical zesty acidity. 

Unoaked, there is nothing overly complex here, dry, fresh, fruity. Good finish too and this well-made wine is Very Highly Recommended, a good one to start your relationship with this grape if you haven’t already done so!

I enjoyed this as an aperitif but I’ve read that it goes well with Brodetto di Pesce, a rich seafood stew made locally in the Marche. You may not be able to get that here and other recommendations include seared scallops, Linguini with clams, other shellfish, with pasta and rice dishes, and salads, even pecorino cheese. It is suitable for vegetarians and vegans.

Rabl Grüner Veltliner Löss Kamptal (DAC) 2018, 11.5%, €14.95 (was 18.95). O’Brien’s

From peachy attack to citrus finish, this Grüner Veltliner goes the delicious distance. The Grüner Veltliner grape, known for its aromatic fruity wines, gets on very well with the local Löss soil.

Colour is light gold. There is a fresh bouquet of white and yellow fruit, a touch of white pepper. Peach and citrus mingle well in the tingly palate. Mineral notes too plus excellent acidity. All followed by a lip-smacking dry finish. Fresh, crisp and zesty, a refreshing experience and Highly Recommended.

The Rabl Winery in Langenlois has three guiding principles: 1. Only perfect grapes can yield a top wine. 2. Must from perfect grapes allows minimal intervention. 3. No fear of powerful wines! Rabl are well regarded and they recommend pairing this generous and refreshing wine with light starters or as an aperitif. Should go well too with simple fish dishes, fresh shellfish and salads.

Ken Forrester Old Vine Reserve Chenin Blanc Stellenbosch (South Africa) 2018, 13.5%, 15.95 on offer, was 17.95

This is new to O’Brien’s and worth keeping an eye out for. The fruits are hand-harvested with careful selection, barrel and tank fermented and the wine is further barrel matured for a rounded complexity. Ideal, according to the label, with seafood and shellfish, also with mildly spiced curries and lovely with saffron.

This ia regular award winner over recent years and comes in light gold colour. White fruit and honey notes in moderately intense aromas. A good depth of flavour follows: apricot, melon, plus touch of vanilla. No shortage of acidity either. Quite a mouthfeel too - it has spent some 9 months on lees. It is harmonious all the way through to a very satisfying finalé. Another ace Chenin Blanc from Forrester and this rich and ripe wine is Very Highly Recommended.

Fonte do Ouro Branco DÃO (DOC) 2018, 13%, on offer 13.95, was 16.95. O’Brien’s

Portuguese wines can often be a hard sell because of the unfamiliar names of the grapes but don’t let that put you off. You could be missing out on some real gems such as this white blend of Arinto and Encruzado, ideal with starters, seafood and fish when served at 10 degrees. Like the way Boas Quintas (the producers) sum it up on the label: green colour, apple, pear, and tropical fruit aromas, good structure, fresh and mineral.

Pretty accurate too, I’d have to say. Colour is a light straw with a pronounced green influence. You’ll find peach, apple, pear and more exotic notes too in the aromas. A very pleasant melange of flavours on the palate, mouthfeel also impressive, fresh too with minerality, and acidity enough to balance. Finish is persistent. Highly Recommended.

Fonte do Ouro Tinto DÃO (DOC) 2017, 13%, on offer 13.95, was 16.95. O’Brien’s

And here's another good one from the same stable, a blend of Touriga Nacional, Alfrocheiro and Jaen. This fresh and smooth wine has spent six months in oak and should be served at 16 to 18 degrees and will go well with red meats.

It has a dark ruby colour. Fairly rich aromas of blackcurrant and cherry. I see lots of references to Earl Grey Tea but must admit I didn't pick it up in the nose. There’s a great mix of those fruit flavours on the palate, fresh, with a touch of spice, smooth tannins and a very satisfying finish. Highly Recommended.

All three grapes are popular in the region. The Alfrocheiro adds depth of colour, Touriga Nacional is considered to be the country’s finest, while Jaen is the local name for the what the Spanish call Mencía.

Colpasso Nero D’Avola Appassimento Sicily (DOC) 2018, 14%, on offer at €12.95 (was 15.95). New to O’Brien’s.

Appassimento? You may well ask. If you ask Wine Spectator, they’ll tell you it is the Italian term for drying harvested grapes, traditionally on bamboo racks or straw mats, for a few weeks up to several months, to concentrate the sugars and flavors. 

Appassimento is most associated with northern Italy but there are many examples in the south and this Colpasso is one. Here they make a careful selection of the very best Nero D’Avola grape in the Sicilian area of Agrigento and Vittoria. Some of the grapes are partially dried prior to vinification “giving the wine an incredible intense flavour”. You’ll note that intensity at your very first sip.

Colour is a dark ruby. Those rich red fruit are noticeable in the aromas, immediately. And the flavours are indeed rich and intense, the main feature of the velvety palate, some spice there too, and a hint of sweetness. A good example of appassimento, easy drinking and Highly Recommended.

Check out my post on a few of the O'Brien rosés here. 

A South African to Savour and Sweet from Spain.

Elgin Ridge 282 Sauvignon Blanc (Elgin, South Africa) 2015, 14.5%, €22.65 64 Wine Dublin, Bradley’s of Cork, Greenman Dublin, Le Caveau Kilkenny 

This is a very young estate, the first vines planted by owners Brian and Marion Smith in 2007; it is now certified biodynamic. Marion is from Ballyjamesduff and they set up in Elgin having sold their IT business in London to pursue their dream of farming organically. The farm had lain idle for some time and that made it easier to go organic. Marion: “We are living the dream and have wonderful workers here.” 

It is not just vines. Marion is the largest breeder of Dexter cattle (the native Irish breed) in the Western Cape. Sheep “mow” the grass between the vines. Their ducks also help. “These are hatched on our farm and trained to eat pests daily.” Lots of eggs too from the ducks and the chickens.

What does she miss about County Cavan? “I miss the long bright evenings sitting out in Ireland”. Darkness falls rapidly here. Be sure and take a look at the website. Elgin Ridge is a gorgeous place, so many animals.

The name comes from the fact that the vines grow at 282 metres, “the ideal height to create cool climate Sauvignon Blanc in the Elgin Valley. Organic farming gives the wine its elegant and unique flavour”. The vines benefit from the cool afternoon breeze and the proximity of the ocean.

Colour is a very pale yellow. Aromas of peach and apricot, gooseberry too. A vibrant wine, with a beautiful freshness, savoury yet full of ripe fruit. That palate also carries a classic mineral counterpunch and there is a satisfying lip-smacking finish. Highly Recommended.

It is a good food wine, a great match with our local Ardsallagh Ash Pyramid Goats Cheese. Fish (including scallop and squid) and pasta are also recommended.

Heredad de Emina Moscatel Castilla y Leon (Vino de la Tierra), 12%, Heart of Spain (Cork).

This is a sweet wine, not all-out sweet by the way. It is produced from the Muscatel grape; fermentation is halted to leave a natural sweetness; no spirit is added so ABV is in the normal range. It is ideal with desserts and snacks.

Colour is a light straw. Aromas hint at blossom and citrus. Excellent body, white and yellow fruit flavours and the natural acidity kicks in to balance. Use as they recommend (lighter desserts, though) and a glass is excellent too as an aperitif. A lovely little number and Recommended.

• Didn’t keep the receipt and it is not listed on their website but I think it is priced in the low to mid teens.

Three of the Best from JN Wine

Boekenhoutskloof Wolftrap Red 2016 Western Cape (South Africa), 14.5%, €14.50 Bradley’s Off, Matson’s, Cashel Wine Cellar. JN Wine online

This James Nicholson import is a very popular wine and you’ll see it on quite a few restaurant lists. It is a dark ruby colour, the legs slow to clear. Ripe fruits (plums, blackberries) feature in the enticing aromas, also a touch of vanilla. That fruit is also there on the vibrant palate, a drift of spice too, smooth with silky tannins, well balanced and with an excellent finish. This full-bodied dry wine is Very Highly Recommended. 

It is mainly Syrah (86%) and the other grapes in the blend are Mourvèdre (13) and Viognier (1). It is fermented in stainless steel and aged in French oak prior to blending and bottling.

According to The Wine Advocate, Boekenhoutskloof is the only outstanding South African wine estate. The reputation of the winery is built as much on the outstanding value of the everyday wines as it is on the quality of the flagship bottles. This is an outstanding example of one of their everyday wines - the Wolftrap white is another beauty - and goes well with steaks and barbecued meats.

Boekenhoutskloof Wolftrap White 2017 Western Cape (South Africa), 14.5%, €14.50 Bradley’s Off, Matson’s, Cashel Wine Cellar. JN Wine online

Boekenhoutskloof was awarded 2012 Winery of the Year by the prestigious Platter's Guide to South African Wine Guide. This Wolftrap white was also accorded Superquaffer of the Year status in the Guide.

I didn’t know that when I first came across it at a Fish Banquet in Ballycotton’s marvellous Bayview Hotel in September last, enjoyed with a dish that had a quirky title: My Ding A Ling! Better explain this was Torched Ling with Salt Baked Celeriac, Little gem, Hazelnut & Gubbeen Pesto, Smoked Skeaghanore Duck-breast,  a superb combination. And this vibrant wine here made a terrific impression at the table and, with its fantastic aromas and flavours, proved a great match.

It is an unusual blend of Viognier 48% (for spice), Chenin Blanc 41% (melon) and Grenache Blanc 11% (white peach), all contributing to the experience. The different grapes are fermented and aged partially in French oak before blending and bottling. 

It has a very clean light yellow colour with green tints. Pleasant white/yellow fruits, plus floral notes, feature in the inviting aromas. Fresh and fruity, unexpected depth in this elegant body, a lively acidity all through and then a lip-smacking finish. Superquaffer indeed and Very Highly Recommended. Excellent value also.

The name goes back to the early days of the European pioneers who erected a wolftrap. To date, no wolf  (an animal of the northern hemisphere, though there is a relation in Ethiopia) has been seen in the valley!

Domaine Bellevue Chardonnay Val de Loire (IGP) 2017, 12.5%, €14.50 Bradley’s Off Licence, Matson’s, Cashel Wine Cellar, JN Wine online

The Loire Valley is better known for its Chenin Blanc and Sauvignon so this Chardonnay is something of a surprise. But a very pleasant one indeed. It has spent some time on its lees, is unoaked, and that, with its northern freshness, gives the wine a lovely mouthfeel, excellent depth of fruit there too. Very Highly Recommended.

It has a lovely mid-gold colour. Intense aromas of pear, pineapple. Fresh and lively on the palate, excellent fruit flavours, and no slacking off in either flavour or aroma in the finalé. Had a glass of this at a FEAST Fish Event in Ballycotton's Bayview. It was paired with Deep fried monkfish, octopus, pea, lemon and potato purée, fried capers, oyster mayonnaise, Jerusalem artichoke chips - the Bayview’s version of Fish ’n Chips!  I was impressed by the wine’s performance. More impressed now after having had a bottle to play with!

It was introduced at the dinner by Richard Reeve of JN Wines. "Chardonnay," he said, "was the variety of the 90s, before oak on the cheap gave it a bad name and it fell out of fashion. It is coming back now in an unoaked style as this is. From a sauvignon Blanc region of the Loire, it is rich and fresh, a big favourite of mine. Enjoy!"

Domaine de Bellevue is situated not far from the city of Nantes and is a young wine estate created in 2005 by the talented young winemaker Jérôme Bretaudeau. By the way, earlier vintages of this Chardonnay had what they describe as “a very good evolution; a conservation of five years seems reasonable”. In other words, you may hold on to it for a few years and it should improve! Recommended pairings are as “a great accompaniment to just about every white meat or fish dish and also makes a delicious aperitif”.