a pretty nice, clean, and fresh chardonnay. it has a nice soft nose of apples, and pears.
Fresh on the nose with almost Sauvignon Blanc-like grapefruit and other citrus aromas, there is also a faint mineral note that adds interest. The palate is just as fresh, with a light, lithe body with loads of citrus and terrific acidity. Not a wine to be pondered or – heaven-forbid, cellar – it's a mouth-watering wine for sure.
External Reviews for Peconic Bay Winery Chardonnay North Fork Steel Fermented
Crisp and racy, with bright citrus and tropical fruit flavors. This wine has never seen the inside of an oak barrel; great acidity and lush fruit abound. Perfect for Sauvignon Blanc and Pinot Grigio drinkers looking for something different. Serve with oysters, crab, lemon-basil chicken or a fruit and cheese plate.
This firm white offers clean pear and melon flavors in a smooth texture, with hints of smoke and stone. The finish is spicy and fresh. Drink now.
Soft on the palate and a showcase for the natural variability of this ubiquitous white grape. The fresh acidity of this wine enables it to pair well with delicate seafood and shellfish.
This wine represents a blend of 2 different clones of the Chardonnay vine. Each clone contributes its own distinct varietal aroma that changes as a result of the blend. clone 124 and a clone from our 27 year old vines contribute to produce a complex, yet balanced wine that has never seen the inside of an oak barrel. The result is softness on the palate and a showcase for the natural variability of this ubiquitous white grape.
I can still remember my first sip of Peconic Bay Winery's steel fermented Chardonnay like it was yesterday. I had just moved to Long Island and was then only flirting with the region and its wines. This flirtation has since become an all-out love affair and I count this wine as one that stoked the fire of my neophyte palate. At the time, my vision of Chardonnay was of the flabby butter bombs with big everything – oak, vanilla, fruit – that I had tasted from both Australia and California. Based on my early experiences with those wines, I used to always say "No thanks, I don't like Chardonnay" when presented with a pour at a tasting room. Then I tried this wine and my eyes were opened for the very first time. It was then that I finally tasted what Chardonnay tasted like – the grape, not the winemaker's influence. I was hooked and have since found that Long Island winemakers are realizing that they needn't put such a heavy footprint on this grape. Particularly in recent years, you can find many no-oak and judiciously oaked Chardonnays that I not only like, I embrace them for their balance and refinement. 2005, a particularly hot, dry year on Long Island, has produced many big-fruit, low-acid whites – a style that just doesn't appeal to me. Local whites are at their best when the cool night winds off the Atlantic Ocean or other surrounding bays preserve fresh, food-friendly acidity within the just-ripe grapes. I was worried that 2005 might strip this wine of its freshness, but I was pleasantly surprised when I finally got this bottle. Fresh on the nose with almost Sauvignon Blanc-like grapefruit and other citrus aromas, there is also a faint mineral note that adds interest. The palate is just as fresh, with a light, lithe body with loads of citrus and terrific acidity. Not a wine to be pondered or – heaven-forbid, cellar – it's a mouth-watering wine for sure.
Food Pairings for Peconic Bay Winery Chardonnay North Fork Steel Fermented
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