A great vintage and stupidly good with Hedy’s Melted Racklette Confit Potatoes with smoked olive oil. What a pair!!!
If you enjoy this young, over chill and decant one hour. It needs it and it vastly improves.
Hedy is our good friend and is a chef who would earn 1-2 Michelin Stars should she choose to open a restaurant but, wishes not to do. Check out Hedy’s Pop Up Dinner business @plate&bottle on Facebook.
January 22nd notes apply. — 4 years ago
Ringing in 2019 with steak and lobster tonight. Our first wine is a slight departure from the types of wines we normally drink. This Chassagne-Montrachet has a very nice nose with notes of lemongrass, pears and fresh made bread. Wonderful acidity coats your mouth to bring on lots of citrus and melon flavors. A very crisp and clean wine that I really like. — 4 years ago
Deep straw/gold all the way to the edge
Grilled pineapple, apricot, tangerine, canned pear, peppery arugula, salty brininess
🍋, Crisp green apple, jackfruit, white flower, doughy yeastiness, big salinity, a touch of oxidative nutiness, big acid, great depth of fruit that spans from underripe to ripe. The whole gammet of ripeness the pallet. Just a touch of phenolic bitterness.
This was delicious. Enjoyed with super super awesome mirepoix braised chicken over mashed potatoes and chicken gravy. Great pairing. — 4 years ago
Made to go with hasselback potatoes and it worked especially when potatoes got spritzed with lemon which is to say this is rich and mineral, tropical yet maritime. Is this Chardonnay an ocean? It contains multitudes. Not saying it’s my favorite just that it is interesting and complex and worthy of attention. — 4 years ago
Flavor explosion, but smooth and well-balanced. Viognier, but to me this is what Chardonnay ought to be. Paired with boiled lobster, worked well. In love with Condrieu right now. — 4 years ago
Creamy mouthfeel, fresh acidity, and notes of lemon, almond, pear, candied ginger, chamomile, and salted butter. 🤤 Has a few more years left in it. — 4 years ago