New Customers Save $20 off $50+* with code NOVNEW20
New Customers Save $20* with code NOVNEW20
*Order must be placed by 11/19/2017. New customers only. The $20 discount is given for a single order with a minimum of $50 excluding shipping and tax. Items with pricing ending in .97 are excluded and will not count toward the minimum required. Discount does not apply to corporate orders, gift certificates, or StewardShip membership fees. No other promotion codes, coupon codes or corporate discounts may be applied to order.
Aroma: Dark black fruit aromas of plum combine with spice and vanillin oak.
Palate: The supple yet generous palate is dominated by rich, spicy prune juice and black berry fruit flavors. The wine is soft and well balanced with a lingering, chamois-like tannin finish.
Serving suggestions: Beef rending or baba ghanoush with toasted Turkish bread.
The wines made by McWilliam’s are more than just benchmark expressions of Australian winemaking. They are wines that draw on more than 135 years of experience, wines that tell a story of a family’s passion for winemaking.
Since the time Samuel McWilliam planted his first vines, the McWilliam family history has been closely intertwined with the stories of the New South Wales and Australian wine industries. From JJ McWilliam’s ambitious plan to pioneer Griffith as a wine region to more recent viticultural ventures in other parts of New South Wales, the McWilliam family has been a leader in the journey that has seen Australian wines move to the forefront of international respect and popularity. From humble beginnings, the family winery has continued to grow in size and stature. The knowledge, skill and passion that results from such a long family involvement in the Australian wine industry is the reason behind the quality and distinction of each bottle of wine produced by McWilliam’s.
A philosophy of excellence in winemaking has been the backbone of the family vision for over a century, with a particular emphasis on sourcing the finest fruit possible. The continued popularity and acclaim for the wines of McWilliam’s is testament to an unfaltering mission that has been carried from each generation to the next, like a family heirloom.
Today, McWilliam’s sources from vineyards in premium wine regions across New South Wales, including the Riverina, Hilltops, Tumbarumba and Orange. The family has honoured Samuel McWilliam’s faith in the value of the New South Wales land and climate by continuing to lead and further the growth of the local wine industry.
Known as the village whose Chardonnay offers a magical balance of smoothness and freshness, Meursault's quality is hard to rival. The village lies in the middle of Côte de Beaune, just south of Volnay. Meursault is said to mean “mouse’s jump” because in the past the plots producing Pinot noir and those producing Chardonnay were no more than a mouse’s jump from one another. Today the village is almost exclusively Chardonnay. A tiny bit of Pinot noir is produced here with the best coming from Les Santenots on its northern side near Volnay.
While there are no Grand Cru, Meursault’s numerous acclaimed Premier Cru can compete with any other top-notch white Burgundy. Some to know are Les Perrières, Les Genevrières, Les Charmes, Le Poruzot, Les Bouchères and Les Gouttes d’Or.
Meursault produces outstanding village level wines as well. In general great Premier Cru and even village level Meursault (Chardonnay) have enticing aromas of lime peel, tropical fruit, crushed rocks, spice and hazelnut. The palate is a wonderful balance of brightness and length with flavors of white peach, pineapple, citrus and a seductive length.
One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it’s grown and how it’s made. In Burgundy, Chardonnay produces some of the finest white wines in the world, typically tending towards minimal intervention in the winery and at its best resulting in remarkable longevity. This grape is popular throughout the world, but perhaps its second most important home is in California, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia, South America, South Africa, and New Zealand are also significant producers of Chardonnay.
In the Glass
When planted on cool sites, Chardonnay’s flavors tend towards grapefruit, green apple, minerals, and white stone fruit, while warmer locations coax out richer, more tropical flavors of fig, melon, and pineapple. Oak can add notes of vanilla, coconut, and spice (as well as texture), while malolactic fermentation can impart soft, buttery acidity.
Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with simple seafood, light chicken dishes, and salads. Richer Chardonnays marry well with cream or oil-based sauces.
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. These Old-World style wines have been dubbed the “New California Chardonnays,” and anyone who claims they do not like Chardonnay should give them a try.