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Tormaresca Chardonnay 2010

Chardonnay from Italy
  • RP87
  • WS87
  • WE87
12.5% ABV
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12.5% ABV

Winemaker Notes

Pale lemon in color, this wine is fresh and flavorful with aromas of peach, white flowers and citrus, and with flavors of exotic fruit and sea-salt tinged minerality. This chardonnay has lively acidity and lingers on the palate.

Critical Acclaim

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RP 87
Robert Parker's Wine Advocate
The 2010 Chardonnay is a clean, tightly wound white laced with citrus peel, green pears, white flowers and mineral. This steely Chardonnay is best enjoyed for its youthful freshness and exuberance. Anticipated maturity: 2011-2013.
WS 87
Wine Spectator
Offers solid varietal character, with ripe apple, lemon curd and spice notes framed by a kiss of oak. Drink now. 15,000 cases imported.
WE 87
Wine Enthusiast
Tormaresca is a leader in winemaking innovation and research in Puglia and this well-priced Chardonnay does a great job of portraying both the characteristics of the grape and this sunny, southern Italian territory. Stone fruit, vanilla cream and pineapple appear on the bouquet.
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Tormaresca

Tormaresca

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Tormaresca, Italy
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Tormaresca is the fruit of the Antinori family's investment in the Puglian region since July 1998.

The Tormaresca estate is composed of two properties: one in Minervino Murge (Bari) a 100 hectare (247 acre) estate located in the Castel del Monte D.O.C. region, 40 miles from the Adriatic Sea; the other property is a 500 hectare (1,235 acre) estate near San Pietro Vernotico (Brindisi), closer to the sea in the Salento DOC region.

The new cellar is located at Minervino Murge while the commercial and administrative offices are in the city of Bari, halfway between the two properties.

Named “Oenotria” by the ancient Greeks for its abundance of grapevines, Italy has always had a culture that is virtually inextricable from wine. Wine grapes are grown just about everywhere throughout the country—a long and narrow boot-shaped peninsula extending into the Mediterranean and Adriatic Seas. The defining geographical feature of the country is the Apennine Mountain range, extending from Liguria in the north to Calabria in the south. The island of Sicily nearly grazes the toe of Italy’s boot, while Sardinia lies to the country’s west. Climate varies significantly throughout the country, with temperature being somewhat more dependent on elevation than latitude, though it is safe to generalize that the south is warmer. Much of the highest quality viticulture takes place on gently rolling, picturesque hillsides.

Italy boasts more indigenous varieties than any other country—between 500 and 800, depending on whom you ask—and most wine production relies upon these native grapes. In some regions, international varieties have worked their way in, but their use is declining in popularity, especially as younger growers begun to take interest in rediscovering forgotten local specialties. Sangiovese is the most widely planted variety in the country, reaching its greatest potential in parts of Tuscany. Nebbiolo is the prized grape of Piedmont in the northwest, producing singular, complex and age-worthy wines. Other important varieties include Montepulciano, Trebbiano, Barbera, Nero d’Avola, and of course, Pinot Grigio.

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.

RPT52700397_2010 Item# 117290