Chardon(n) - ay!

Our Discovery Boxes are a great way to try a new varietal or to simply stick with something you know and love!

The six bottles will be packed in one of our beautiful wooden boxes, wrapped and ribboned and ready for you to collect, or we will deliver it to you, free of charge!

Included is an information sheet (or cheat sheet), with a description of each wine and which food to pair it with.  Impress everyone at your next dinner party!

Chardonnay is an extremely versatile grape which can grow in almost any climate. It changes dramatically depending on its environment and the winemaking techniques applied. It has an affinity for oak and has the ability to age or be drunk young.

Unoaked styles boast fresh apples and citrus and stone fruit, meanwhile oaked styles have a creamy texture with vanilla and baking spices. Some Chardonnays from warmer vintages and climates can even have tropical notes of banana and pineapple.

There can be a creamy texture found in Chardonnay, this is due to a secondary fermentation taking place: malolactic fermentation. This transforms the sharp malic acid (found in green apples), into lactic acid (found in dairy). Whether or not this secondary fermentation takes place is up to the winemaker and what style of wine they want to make.

Chablis in Burgundy is stylistically unoaked or uses old neutral oak. These wines are fruit-forward, higher in acid, and have a bright fresh minerality. This is caused by the Kimmeridgian soil (limestone, clay and fossilized oyster shells) found in the region. Whereas Chardonnays from California are typically big, buttery, oak bombs to match the ripe fruit from the warmer climate. The spectrum of styles and flavor profiles throughout the world of Chardonnay is unrivaled.

1. Vidal, Legacy, Hawkes Bay, New Zealand 2015

Not your typical New Zealand Chardonnay. This has a flinty, smoky minerality with a light citrusy nose and powerful palate.  Hints of oak on the nose from its barrel fermentation, coming through along-side stone fruits, nuts, and flowers.




Food Pairing: This wine is calling out to be poured with a creamy pasta dish. The freshness will brighten the dish while the creamy texture plays with your palate.


2. Hartford Court, Chardonnay, Russian River Valley, Sonoma County, USA 2017

Green apple and pear, with jasmine and lemon peel on the nose, kiwi, pineapple and a hint of ginger are added on the palate. A well-rounded Chardonnay with oak and fruit balanced with a creamy texture. Estate grown fruit showing concentration and focused flavours.

Food Pairing: Pour with baked salmon and creamy mash or pork chops.

3. Alain Geoffroy, Premier Cru, Chablis, France 2016

A racy wine, with a stony minerality and a citrus-forward nose; classic Chablis. Bright and fresh leaving your mouth watering for more, green apples, lemon peel and grapefruit dominating the palate.

Food Pairing: A great aperitif wine or pair with pork chops and apple sauce or even freshwater crayfish with a lemon butter sauce.

4. Almadi, Veneto, Italy 2017

This wine has a fresh nose and palate of honeydew melon and ripe green and yellow apples. The grapes are harvested earlier than usual to keep a fresh acidity. This is an unoaked, very versatile style of Chardonnay.

Food Pairing: With seafood dishes such as Bouillabaisse, or if you wanted a white wine with your ‘Quattro Formaggio' pizza, pick up this bottle! At this price, it’s nearly impossible to not anyway. Great value!

5. Urbezo, Carinena, Spain 2017 (organic biodynamic)

White flowers, fresh pineapple, white stone fruit, and a clean finish. This is an unoaked style of Chardonnay, no butter here!  Very versatile, this lighter style, easily enjoyable sitting in the sun and soaking up some rays!

Food Pairing:  A hint of lees on the back palate, fresh and fruit-forward, great with octopus, smoked cod, and oysters. 

6. Domaine Catherine & Didier,  Tripoz, Macon Charnay,  Les Macon,  Prestige des Tournons, Burgundy,  France 2017

Six months in oak and on fines lees, after fermentation in neutral vessels has created wine well balanced between fruit and oak. With vanilla and clove notes, honey and quince coming through on the nose and palate with a long finish making you want another sip. Classic Macon!

Food Pairing: Creamy seafood pasta, and hard cheese call out for this wine.


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