Winemaker Notes
Best served after a couple of years of bottle aging. Serve 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
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James Suckling
Apricot, mango, lemon, cream, toast, vanilla and flint on the nose. It’s medium-bodied with a creamy, buttery texture and bright acidity. Flavorful and layered. Drink now or hold.
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Wilfred Wong of Wine.com
COMMENTARY: The 2019 Wölffer Estate Perle Chardonnay highlights the potential of Long Island wines. TASTING NOTES: This wine is expansive in the aroma and on the palate showing creaminess, earth, tart apples, and a hint of minerality. Share it with a plate of steamed Dungeness crab in a savory sauce. (Tasted: March 30, 2022, San Francisco, CA)
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.