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Fratelli Wines

Gran Cuvée Brut Chardonnay Blend

8.12 ratings
8.12 pro ratings
India
Chardonnay, Pinot Noir, Pinot Meunier, Chenin Blanc
Duck, Shellfish, Goose, Mushrooms, Manchego & Parmesan, Game, Pork, Squash & Root Vegetables, Chicken, Turkey, Cheddar & Gruyere, Meaty & Oily Fish, White Fish, Shellfish, Crab & Lobster, Cream Sauces, Exotic Spices, Soft Cheese, Salads & Greens, Potato, Quinoa, Farro, Brown Rice, White Rice, Pasta, Herbs, Nuts & Seeds, Stew, Onion, Shallot, Garlic, Salami & Prosciutto, Salmon, Quinoa, Vanilla & Caramel, Fruit & Berries, Pate, Tomato-Based, Fruit Desserts, Pungent Cheese, Goat & Feta Cheese, Sweet Potato, Yuca, Taro, Baking Spices, Chili & Hot Spicy, Sweet Potato

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Fratelli WinesIndiaChardonnay
Top Notes For
Jordan Salcito

Sommelier/Wine Director Momofuku, Vintner Bellus Wines

8.0

Sparkling wine from India, made from a vineyard that produces two harvests each year. Interesting wine! Refreshing and better than plenty of pricier CA bubblies. Not especially complex tho.

Sparkling wine from India, made from a vineyard that produces two harvests each year. Interesting wine! Refreshing and better than plenty of pricier CA bubblies. Not especially complex tho.

Jul 8th, 2018
Eric Hwang
8.1

It would be hard to keep wine at the proper temperature, much less sparkling, in this 42 degree C heat of India. Unfortunately, they don't, making what would be a decent wine mediocre. Toasted hazelnut and pears, with buttered biscuits. Bit of a saline aftertaste. A bit soft on the acidity and short-lives bubbles. Meh.

Oh, and it only took two weeks to finally identify this wine properly. Thanks Delectable.

It would be hard to keep wine at the proper temperature, much less sparkling, in this 42 degree C heat of India. Unfortunately, they don't, making what would be a decent wine mediocre. Toasted hazelnut and pears, with buttered biscuits. Bit of a saline aftertaste. A bit soft on the acidity and short-lives bubbles. Meh.

Oh, and it only took two weeks to finally identify this wine properly. Thanks Delectable.

May 25th, 2016