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Seaview Chardonnay 1997

Chardonnay from McLaren Vale, Australia
  • WS86
0% ABV
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Winemaker Notes

The bouquet shows rich, ripe melon and peach regional Chardonnay fruit complexed by butterscotch malolactic fermentation and barrel ferment characters, with a yeast lees background. The wine is rich and full bodied with soft creamy varietal flavours, enhanced by a slight oak complexity and soft acidity on the finish.

Critical Acclaim

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WS 86
Wine Spectator
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Seaview

Seaview

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Seaview, McLaren Vale, Australia
In 1951, F.H.Edwards and W.B.Chaffey introduced Seaview Cabernet Sauvignon which had the distinction of being one of Australia's first varietally-labelled table wines. Exemplifying the generous flavours associated with McLaren Vale, Seaview Cabernet Sauvignon quickly earned a reputation for quality, consistency and value-for-money. Through a combination of hard work and courage, F.H.Edwards and W.B.Chaffey built up the region's reputation and, in doing so, paved the way for the expansion that would take place in McLaren Vale over the following years. Seaview has continued to produce a range of wonderfully full-bodied reds as well as distinctive, intensely-flavoured white wines.

McLaren Vale

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Known for opulent red wines with intense power and concentration, McLaren Vale is home to perhaps the most “classic” style of Australian Shiraz. Vinified on its own or in Rhône blends with Grenache and Mourvèdre, these hot-climate wines are deeply colored and high in extract and alcohol with signature hints of dark chocolate and licorice. Cabernet Sauvignon is also produced in a similar style. Whites, often made from Chardonnay or Sauvignon Blanc tend to be opulent and full of tropical, stone and citrus fruit.

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.

NDV435494_1997 Item# 1857