The 2005 Chardonnay is barrel-fermented, offering improved integration of oak tannins into the final product. We’ve been very excited to see this wine change and improve as it’s aged. When first bottled, it exhibited a brilliant acidity much more akin to a wine from Chablis than anything from the New World. Originally presenting lemon, citrus, brass, butter and pecan on the nose and palate, it’s definitely shifted more to the granny apples, melon and cantaloupe spectrum of tastes We are expecting to this vintage to cellar well for at last three years, probably peaking around 2009. The wine’s acidity will continue to drop as it ages, shifting its palate further into the pear spectrum.
This wine is excellent for meals as the acidity can cut through spices and its low viscosity will wash everything down. Its subtle complexity offers a flavor to match every dish without any one overwhelming the food and is a superior value at its price point. Try this wine with some spicy chicken or Cajun fare….it’s really a fine Chardonnay to pair with a spicy dish. 180 cases produced.
Total Alcohol: 12.7%
Brix at Harvest: 21.5
Time in Barrel: 10 months
Clonal blend: 100% Chardonnay
Source: Plagmann Vineyards
Availability: Archived.
