When you walk away with a gold medal from the Chardonnay du Monde Competition in France, where you beard the lions in their den, you know you have a great bottle of wine.
And so, it is with the Douglas Green Chardonnay 2016. The grapes come from a variety of wine appellations and are separately vinified, under the direction of the Douglas Green Viticulturist, in contracted wineries and then taken to Wellington where the wines are blended and bottled. Interesting oaking regime where 80% of the wines was fermented on French oak staves, 10% on American oak staves and the balance in stainless steel tanks, blended back to bring a crisp freshness for the wine. Time was spent on the lees to add to the centre palate and the full flavours in the final wine.
It looks like
Packed under screw cap in a Burgundy shaped bottle. The enchanting etching on the label depicts Douglas Green walking into a vineyard. In the glass, it is a gem bright pale golden straw with a brushing of lime green.
It smells like
Whiffs of sweet tropical limes, desiccated pineapple and ripe melon. The oak in supportive undertow.
It tastes like
Lemony limey, crisp and zingy. Nice full mid palate filled out by the oak, which finishes dry yet fruity.
It’s good with
Chicken – no argument. Buttery roasted organic chicken, sticky chicken drumsticks, cold chicken breasts with a curry mayonnaise. And of course fish, smoked or pan fried, pork belly with crisp crackling, and any number of vegetarian dishes. Nina Timm’s Crispy Crunchy Buffalo Wings are a great match. Click here for her recipe.
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