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Things that people don’t like about Chardonnay’s, I love! Too buttery, the more buttery the better, too oaky, leave in that barrel for a decade, t... Read more
Connoisseurs' Guide: Complex notes of ripe apples, creme brulee, toasted bread and savory spices are combined in the deeply framed, rich aromas of ... Read more
Miner Chardonnay Wild Yeast Napa Read more
Food Pairings for Miner Chard Napa
Things that people don’t like about Chardonnay’s, I love! Too buttery, the more buttery the better, too oaky, leave in that barrel for a decade, too heavy, bring it on. I love heavy, toasty, buttery, oaky Chardonnay’s and the Miner Chardonnay did not fail. A pale gold color, so much lighter than you would expect from this powerful wine. This Chardonnay has scents of apple and citrus and you can almost smell butter. Its aroma is also toasty, very oaky and rich. “It is fermented and aged in 45% new French oak, Malolactic conversion was held at 50% to balance the flavor profile.” At first taste there is vanilla, cream and ripe melon. It is soft and smooth on the palate and remains that way for quite sometime. I think this wine deserves food. I truly felt like it needed a companion so that is what I did. I made myself a late dinner, supper if you will of poached salmon and asparagus with lemon, olive oil and rock salt –yum. The wine was perfect with this dish. It was so good I had to try a second glass just make sure. I was right. This is a deliciously seductive Chardonnay, especially with a nice piece of salmon!
External Reviews for Miner Chard Napa
Connoisseurs' Guide: Complex notes of ripe apples, creme brulee, toasted bread and savory spices are combined in the deeply framed, rich aromas of this somewhat full-bodied, mouthfilling and well-balanced wine. It follows on the palate with ripe and wide-ranging flowers and has both the range and the depth to be a great mealtime choice to accompany well-seasoned roasted chickens served with fancy reduction sauce or for the fleshy fishes with fusion-influenced sauces. It does not need long-aging but is certain to reward a few years of patient cellaring.
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