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Bodegas Castillo de Monjardín Unoaked Chardonnay 2002

    750ML / 0% ABV
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    750ML / 0% ABV

    Winemaker Notes

    Chardonnay is a classic grape variety, responsible for producing the greatest white wines and champagne in the world. Our wine, from a single-vineyard, is a clear example of Chardonnay from a cold climate area. The grapes where picked up during the low temperatures of the end of September nights.

    Bright yellow with green tinges. An intense fresh and fruity aroma with hints of citrus, green apples that is acentuated on the palate. Full in the mouth, long in the palate. An example to enjoy the vibrancy of youth.

    Critical Acclaim

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    Bodegas Castillo de Monjardín

    Bodegas Castillo de Monjardín

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    Bodegas Castillo de Monjardín, Spain
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    Tucked in the foothills of the Pyrenées along the French Border in Navarra, Castillo de Monjardín’s estate was originally a way station along the famous pilgrimage route from Paris to Santiago de Campostella. Its proximity and historic cultural links to France provide a winemaking tradition based on Chardonnay, Cabernet Sauvignon and Merlot, distinct from the rest of Spain. Monjardín does, however, make good use of the Garnacha that has made Navarra famous for its fresh, fruity rosés and lush, fruit-forward reds. Castillo de Monjardín sits in the northwest corner of Navarra in the foothills of the Pyrenées, not far from the French border. Monjardín’s 300+ acres of vineyard lie on sunny slopes at an average altitude of 1,800 feet and are cooled by the Cierzo wind from the mountains. Monjardín’s unique microclimate and the winemaking skills of proprietor-winemaker Victor Villar yield wines of singularly intense aroma, full flavor and firm structure. All wines are single-vineyard bottlings, fermented in stainless steel and aged in French oak.

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    Spain

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    Known for bold reds, crisp whites and distinctive sparkling and fortified wines, Spain has embraced international varieties and wine styles while continuing to place primary emphasis on its own native grapes. Though the country’s climate is diverse, it is generally hot and dry. In the center of the country lies a vast, arid plateau known as the Meseta Central, characterized by extremely hot summers and frequent drought.

    Rioja is Spain’s best-known region, where earthy, age-worthy reds are made from Tempranillo and Garnacha (Grenache). Rioja also produces rich, nutty whites from the local Viura grape.

    Ribera del Duero is gaining ground with its single varietal Tempranillo wines, recognized for their concentration of fruit and opulence. Priorat, a sub-region of Catalonia, specializes in bold, full-bodied red blends of Garnacha (Grenache), Cariñena (Carignan), and often Syrah and Cabernet Sauvignon. Catalonia is also home to Cava, a sparkling wine made in the traditional method but from indigenous varieties. In the cool, damp northwest region of Galicia, refreshing white Albariño and Verdejo dominate.

    Sherry, Spain’s famous fortified wine, is produced in a wide range of styles from dry to lusciously sweet at the country’s southern tip in Jerez.

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    Chardonnay

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    One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it is grown and how it is made. While practically every country in the wine producing world grows it, Chardonnay from its Burgundian homeland produces some of the most remarkable and longest lived examples. As far as cellar potential, white Burgundy rivals the world’s other age-worthy whites like Riesling or botrytized Semillon. California is Chardonnay’s second most important home, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia and South America are also significant producers of Chardonnay.

    In the Glass

    When planted on cool sites, Chardonnay flavors tend towards grapefruit, lemon zest, green apple, celery leaf and wet flint, while warmer locations coax out richer, more tropical flavors of melon, peach and pineapple. Oak can add notes of vanilla, coconut and spice, while malolactic fermentation imparts a soft and creamy texture.

    Perfect Pairings

    Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with flaky white fish with herbs, scallops, turkey breast and soft cheeses. Richer Chardonnays marry well with lobster, crab, salmon, roasted chicken and creamy sauces.

    Sommelier Secret

    Since the 1990s, big, oaky, buttery Chardonnays from California have enjoyed explosive popularity. More recently, the pendulum has begun to swing in the opposite direction, towards a clean, crisp style that rarely utilizes new oak. In Burgundy, the subregion of Chablis, while typically employing the use of older oak barrels, produces a similar bright and acid-driven style. Anyone who doesn't like oaky Chardonnay would likely enjoy its lighter style.

    WBO30002700_2002 Item# 58866