Richland Chardonnay 2008
South Eastern, Australia
When it comes to Chardonnay, Australia has been quicker than California to pull back on sweet, oaky and giving the fruit of the grape a chance to shine through. For some that means no oak at all; for others, it’s allowing the wood to be subtle instead of dominant.
The Richland Chardonnay shows what can be gained from this approach: a refreshing interplay of fruit aromas – pear, mango, white peach and a dash of lemon – with just a hint of vanilla and white chocolate from the wood. It’s full-bodied and firm, but carries itself gracefully.
Member Reviews: (1 review)
The Richland Chardonnay works well with chicken and lighter cuts of pork, but where it really shines is seafood: shrimp, poached lobster, and scallops all get along great with this wine.
Pairs great with:
Shrimp Corn Chowder
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