Wine Spectator | Rating: 87Crisp and bright up front, with sappy pear and floral flavors that finish with grace and refinement. Drink now through 2004. 2,500 cases made. -HSDrink Dates: 2002-2004Author: Harvey Steiman
International Wine Cellar | Rating: 87Spices and fresh herbs on the nose. Ripe and fairly dense, with nicely concentrated tangerine and spicy oak flavors. Ripe and persistent on the back end.Author: Stephen TanzerIssue: September/October 2000
Wine Advocate | Rating: 86The 1998 Chardonnay has a spicy, earthy nose reminiscent of a Chassagne-Montrachet Morgeot. On the palate, this well-made medium-bodied wine exhibits powerful oak spice (yet they do not dominate) and white fruit flavors. Drink it over the next 2 years.Drink Dates: 2000-2002Author: Pierre Rovani
Chardonnay is a versatile variety that can grow in a wide range of climates, and its neutral flavor profile offers a blank canvas for winemakers to impart their style. In cool climates, Chardonnay displays flavors of green fruit and citrus. As the climate becomes more moderate, flavors of white peach and melon develop. In warm and hot climates, aromas of banana, pineapple, and other tropical fruit are common.
The best Old-World Chardonnay comes from , where it is uniquely reflective of terroir and can express many different flavor profiles even within this relatively small region. In , the northernmost part of Burgundy, wines are often unoaked and known for their minerality, high acidity, and aromas of green apple, citrus, wet stone, and slate. In the , further south, wines are typically aged in neutral French oak and have flavors of stone fruit, toast, almond, and cream. Burgundian producers pioneered the techniques that are now associated with high-quality Chardonnay around the world, including barrel fermentation, barrel ageing, malolactic fermentation, and maturation on lees. The best wines, from producers like , , and , can age in the bottle for a decade or more, developing complex aromas of nuts and mushroom.
New-World Chardonnay tends to grow in warmer climates than in the Old World, producing wines that are full-bodied, high in alcohol, and low in acidity. Use of American oak imparts flavors of vanilla, clove, hazelnut, butter, and caramel on top of peach and banana fruit. Look to producers in and , including , , and , for the highest-quality versions of this New-World style.
Chardonnay’s versatility makes it a great option for pairing. High-acid wines from Chablis are the perfect accompaniment to oysters or clams, while oak-forward Napa wines are the best match for buttery lobster. Halibut, cod, and chicken breast are classic pairings with white Burgundy.
Collector Data For This Wine
- 9 bottles owned
- 4 collectors