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. — a year 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. — a year ago
Bright gold in the glass. Abundant nose of baked quince and spices. Echoed on the rich full-bodied palate with butterscotch and a slim but sturdy backbone of acidity. Priced low enough for fried chicken. Built voluptuous enough for boiled lobster. Enjoy with either or anything in between. — 2 years ago
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. — a year ago
Just enough oak and butter to be balanced and delicious - with Maine lobster roll at Piazza del Dotto — 2 years ago
Lemon, oak, wet stone. Love the mouthfeel--velvety chocolate milk texture. Paired with lobster in tarragon sauce, which were great together. White Burgundy always reminds me of melting snow in the spring. — a year 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. — a year ago
Green apples, lemon and oak; pleasing, pale yellow color- a nice compliment to my lobster tails. — a year ago
Wow! Wow! Wow! It has been quite some time since my husband and I had a well balanced smooth Chardonnay that had the complexity this wine has. The Linguist Estates Chardonnay used partial malolactic acid fermentation to make this wine roll across your tongue perfectly. They Nailed this wine! Beat Chardonnay we have had in years!!!! Very complex but balanced with lingering flavors of hazelnuts, dried apricots and dried fruit flavors . We paired it with halibut, shrimp, arugula and jasmine rice. Worked perfectly!!!!! — 2 years ago