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Bodini Chardonnay 2011

Chardonnay from Argentina
  • RP89
0% ABV
  • RP90
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Currently Unavailable $9.97
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0% ABV

Winemaker Notes

Crisp lemon aromas combine with gentle oak notes to provide an alluring complexity. It is medium-bodied and has vibrant acidity with hints of lemon and green apple that lead to a dry, crisp finish. There is just the lightest kiss of oak flavor that frames the fresh fruit flavors. It is a bright, crisp and captivating young wine to enjoy by itself or paired with chicken, pork and seafood.

Critical Acclaim

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RP 89
Robert Parker's Wine Advocate
Bodini's 2011 Chardonnay saw 70% of the wine aged in stainless steel and 30% aged for 3 months in second use French oak. Aromas of pear, apple, melon, and mineral lead to a savory, spicy, intensely flavored wine with excellent depth and concentration for its humble price. This excellent value will provide plenty of pleasure over the next 2-3 years.
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Bodini

Bodini

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Bodini, Argentina
Bodini stands for "Built On Dreams of Individuals Not Institutions". This is a wine that is built upon the dreams of all those involved in crafting these amazing wines: the dreams of the vineyard and winery teams to do their part to preserve the earth and environment through sustainable viticulture & winemaking practices, the dreams of the winery to promote the well-being of its workers, their families, the community and future generations, and the dreams of a young, up-and-coming winemaker.

A portion of all Bodini wine sales are also donated to the Dominio del Plata Scholarship Foundation which was established to help fulfill the dream of a college education to winery worker families throughout Argentina.

Argentina

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With vineyards tretching along the eastern side of the Andes Mountains from Patagonia in the south to Salta in the north, Argentina is one of the world’s largest and most dynamic wine producing countries—and most important in South America.

Since the late 20th century vineyard investments, improved winery technology and a commitment to innovation have all contributed to the country’s burgeoning image as a producer of great wines at all price points. The climate here is diverse but generally continental and agreeable, with hot, dry summers and cold snowy winters—a positive, as snow melt from the Andes Mountains is used heavily to irrigate vineyards. Grapes very rarely have any difficulty achieving full ripeness.

Argentina’s famous Mendoza region, responsible for more than 70% of Argentina’s wine production, is further divided into several sub-regions, with Luján de Cuyo and the Uco Valley most noteworthy. Red wines dominate here, especially Malbec, the country’s star variety, while Chardonnay is the most successful white.

The province of San Juan is best known for blends of Bonarda and Syrah. Torrontés is a specialty of the La Rioja and Salta regions, the latter of which is also responsible for excellent Malbecs grown at very high elevation.

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.

PSNRB005_2011 Item# 116642