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Zuccardi Q Chardonnay 2015

Chardonnay from Uco Valley, Mendoza, Argentina
  • JS92
  • RP91
13.5% ABV
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13.5% ABV

Winemaker Notes

Light yellow color with green hues. It shows notes of white floral and fruits such as peaches, pears and apples; also some herbal notes. Fresh in the mouth, great acidity and attractive mineral character. Great and long finish.

Critical Acclaim

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JS 92
James Suckling
A chardonnay with a dense palate yet remains fresh and agile. Full body, excellent acidity and a stony character. Salty. Serious white. 50% cement and 50% used oak fermentation and aging. 12 months aging. Drink or hold.
RP 91
Robert Parker's Wine Advocate
The 2015 Q Chardonnay fermented in concrete vats and well-seasoned 500-liter oak barrels (30%), from grapes mostly from Gualtallary and some from El Peral (roughly 20%), both in the department of Tupungato in the Uco Valley. They have slowly changed the style--the whole clusters are pressed without any protection (read sulfur) and put to ferment, half in cement, half in 500-liter barrels. The wine does not go through malolactic and matures for one year in the barrels before bottling. It has 13.5% alcohol and noticeable acidity (close to eight grams) with a low pH, which should help it age slowly in bottle. There is great purity and precision, a sharp Chardonnay with very little effect of the oak, just a spicy twist, a wine that incites you to drink with effervescent acidity that makes you salivate and cleanses your palate. Great, sharp Chardonnay. 40,000 bottles were filled in March 2016.
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Zuccardi

Familia Zuccardi Vineyards

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Familia Zuccardi Vineyards, Uco Valley, Mendoza, Argentina
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A few years before 1950, Ing. Alberto Zuccardi reaches Mendoza from his homeland in Tucuman where their great-grandparents had settled upon arriving in the Italian region of AveIino. In 1963, Alberto implanted a vineyard in the region of Maipu not knowing that it would begin the great passion of his life, the wine industry. In 1990, his son, Jose Alberto Zuccardi, assumed the General Director of the company.

In 2005, Sebastian Zuccardi, third generation of the family, lead the development of the new stage of the wines of the winery expansion into the Uco Valley. On his initiative, since 2008 the winery has an area of Research and Development dedicated to the study of the terroir and the different variables that affect wine production. In 2013 the construction of the new Zuccardi winery in the Uco Valley began. It opened in March 2016 with the premise of producing wines with identity, through the continuous exploration of the different terroirs of the Uco Valley.

Uco Valley

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With a winning combination of cool weather, high elevation and well-draining alluvial soils, it is no surprise that Mendoza’s Uco Valley is one of the most exciting up-and-coming wine regions in Argentina. Healthy, easy-to-manage vines produce low yields of high-quality fruit, which in turn create flavorful, full-bodied wines with generous acidity.

This is the source of some of the best Malbec in Mendoza, which can range from value-priced to ultra-premium. Cabernet Sauvignon, Cabernet Franc and Chardonnay also perform well here.

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.

HNYFZIQCY15C_2015 Item# 196137