Winemaker Notes
Best served around 55°F, this classic Chardonnay is the perfect match for rich fish dishes, crab cakes, truffle-mushroom risotto, creamy flavorful chicken, veal or pork, and of course, an array of cheeses.
Professional Ratings
-
James Suckling
Some flinty, reductive complexity on the nose and nicely played, savory oak influence with a flash of yellow grapefruit. The palate has bright, brisk and fine-cut lemons with appealingly fresh acidity. Good balance and depth here. Drink now.
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 far-reaching peninsula extending into the Atlantic Ocean from the city of New York, the Long Island appellation includes The Hamptons and North Fork AVAs. With a maritime climate and conditions not unlike that in Bordeaux, the region excels in the production of Bordeaux varieties, namely Merlot and Cabernet Franc.