Winemaker Notes
Single-variety Chardonnay whose characteristics which have madeit so famous which here emerge very clearly. Starting from therichness of its deep clear golden but transparent color one imaginesthe pleasing contrast of creaminess and crispness in the taste. It isindeed a soft white wine underlaid by a refreshing acid vein whichaccompanies each mouthful. A slight mineral suggestion combinesharmoniously with the flavour of ripe yellow peaches, acacia honeyand marzipan and with some peaty, cereal and toasted aromaswhich precede the powerful balanced finish. For a change, try it withsome just seared foie gras or with roast veal and mushroom sauce
Professional Ratings
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James Suckling
Mango dessert, banoffee pie, vanilla, parmesan and apricot compote make for a very opulent nose indeed. Despite the resounding intensity, the full-bodied and dense palate has enough acidity to lift the fleshy tropical fruit and, unbelievably, this ends quite bright. Drink now.
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Robert Parker's Wine Advocate
With 150,000 bottles produced, this is an easy wine to locate. It has become one of Sicily's wine ambassadors abroad. The 2017 Sicilia Menfi Chardonnay boasts the energy and radiance of the new world of Sicilian enology. Toasted spice and apricot are followed by honey, poached pear and sweet spice such as cinnamon and nutmeg (but only just a pinch). I'll give this wine a solid 10-year drinking window. There is a touch of sweet honey on the finish.
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Wine Spectator
Mouthwatering acidity creates a bright frame for the focused flavors of persimmon, honey and lemon curd, with a rich hint of chopped almond that glides on the palate of this medium- to full-bodied Chardonnay. The lingering finish echoes accents of spice and mineral. Drink now through 2027.
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 it tends to flourish in most environments, Chardonnay from its Burgundian homeland produces some of the most remarkable and longest lived examples. California produces both oaky, buttery styles and leaner, European-inspired wines. Somm Secret—The Burgundian subregion of Chablis, while typically using older oak barrels, produces a bright style similar to the unoaked style. Anyone who doesn't like oaky Chardonnay would likely enjoy Chablis.
A large, geographically and climatically diverse island, just off the toe of Italy, Sicily has long been recognized for its fortified Marsala wines. But it is also a wonderful source of diverse, high quality red and white wines. Steadily increasing in popularity over the past few decades, Italy’s fourth largest wine-producing region is finally receiving the accolades it deserves and shining in today's global market.
Though most think of the climate here as simply hot and dry, variations on this sun-drenched island range from cool Mediterranean along the coastlines to more extreme in its inland zones. Of particular note are the various microclimates of Europe's largest volcano, Mount Etna, where vineyards grow on drastically steep hillsides and varying aspects to the Ionian Sea. The more noteworthy red and white Sicilian wines that come from the volcanic soils of Mount Etna include Nerello Mascalese and Nerello Cappuccio (reds) and Carricante (whites). All share a racy streak of minerality and, at their best, bear resemblance to their respective red and white Burgundies.
Nero d’Avola is the most widely planted red variety, and is great either as single varietal bottling or in blends with other indigenous varieties or even with international ones. For example, Nero d'Avola is blended with the lighter and floral, Frappato grape, to create the elegant, Cerasuolo di Vittoria, one of the more traditional and respected Sicilian wines of the island.
Grillo and Inzolia, the grapes of Marsala, are also used to produce aromatic, crisp dry Sicilian white. Pantelleria, a subtropical island belonging to the province of Sicily, specializes in Moscato di Pantelleria, made from the variety locally known as Zibibbo.