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Tenuta di Nozzole Le Bruniche Chardonnay 2015

Chardonnay from Tuscany, Italy
  • JS90
0% ABV
  • WS89
  • WW89
  • WS86
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Winemaker Notes

Shows citrus and exotic fruit on the nose, and apple and banana notes on the palate, with a medium-full body and fine acidity. The absence of oak allows the Chardonnay character to shine through.

This wine pairs well with fish, shellfish and chicken, whether these are sauteed simply, roasted or served in salads.

Critical Acclaim

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JS 90
James Suckling
A white with sliced cooked apple and nutmeg character. Hints of white pepper. Medium body, good fruit and a savory finish. Always good value.
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Tenuta di Nozzole

Tenuta di Nozzole

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Tenuta di Nozzole, Tuscany, Italy
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The Nozzole estate produces a Chianti Classico Riserva and a single-vineyard wine from the superb "La Forra" parcel. Cabernet Sauvignon, cultivated principally in another parcel of the estate planted in 1981 called "Il Pareto," yields a pure Cabernet wine first produced in the 1987 vintage. The principal white vineyards of the Nozzole estate, the "Le Bruniche" and "Casa Vecchia" vineyards, once planted in Trebbiano Toscano and Malvasia, were replanted to Chardonnay in the early 1980s. These vineyards now produce Nozzole Le Bruniche, a distinctive, pure varietal Chardonnay.

One of the most iconic Italian regions for wine, scenery and history, Tuscany is the world’s most important outpost for the Sangiovese grape. Ranging in style from fruity and simple to complex and age-worthy, as well as in price from budget-friendly to ultra-premium, Sangiovese makes up a significant percentage of plantings here, with the white Trebbiano Toscano coming in second.

Within Tuscany, many esteemed wines have their own respective sub-zones, including Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano. The climate is Mediterranean and the topography consists mostly of picturesque rolling hills, scattered with vineyards.

Sangiovese at its simplest produces straightforward pizza-friendly wines with bright red fruit and not much more, but at its best it shows remarkable complexity. Top-quality Sangiovese-based wines can be expressive of a range of characteristics such as sour cherry, balsamic, dried herbs, leather, fresh earth, dried flowers, anise and tobacco. Brunello expresses well the particularities of vintage variations and is thus popular among collectors who like to cellar the same wine over multiple years. Chianti is associated with tangy and food-friendly dry wines at various price points. A more recent phenomenon as of the 1970s is the “Super Tuscan”—a wine made from international grape varieties like Cabernet Sauvignon, Merlot, Cabernet Franc and Syrah, with or without Sangiovese. These are common in Tuscany’s coastal regions like Bolgheri, Val di Cornia, Carmignano and the island of Elba.

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’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.

Perfect Pairings

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.

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. 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.

YNG358525_2015 Item# 184505