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Chardonnay 2017 - Astrolabe Wines
Astrolabe Wines

CHARDONNAY 2017 - ASTROLABE WINES

  New Zealand / Marlborough
€27.30
€22.57
QTY
ADD TO CART At your doorstep in 1 - 3 days

A New World Chardonnay made the Burgundian way!

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Why do we love it?

Astrolabe Chardonnay 2017 is a Chardonnay from Marlborough made the Burgundian way. Intense mineral character, exuberant fruit and as much oak as needed to steal your heart from the very first sip!

Simon Waghorn, its creator, began his career working in Gisborne and Chardonnay. When he went to Marlborough and decided to make his own winery, the first wine he made was a Chardonnay. Things may have changed since then, such as becoming an expert at Sauvignon too but Chardonnay remained his great love. For Astrolabe Chardonnay, the grapes come from privately owned vineyards in Lower-Wairau and Southern Valleys. The vintage was done by hand (these are the Burgundian standards) and then the wine was fermented in oak barrels (225 and 500 liters) with ambient yeasts. The wine matured there, with frequent batonnage, for 10 months. The result has an incredible texture and impressive concentration.

Pair Astrolabe Chardonnay with creamy, rich dishes and thank us later!

COLOR

WHITE

AROMA

PRONOUNCED

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

It has medium lemon color and complex aromas of lemon, vanilla, butter, dough, pineapple, lime, bergamot and peach.

In the mouth it has medium body, moderate (+) acidity and oily texture. Ripe citrus fruits, tropical fruits, sweet spices, honey, butter, smoke, toast and hazelnut compose an impressive ensemble.

Technical stuff
Color White
Type Dry
Year 2017
Alcohol 13%
Origin Marlborough, New Zealand
Variety Chardonnay
Aromas Lemon, vanilla, butter, dough, pineapple, lime, bergamot, peach
Bottle Size 750ml
Barrique 10 months
Serving temperature 10°C
Aging 6 years
Closure Screw cap
Organic No

CHARDONNAY 2017 - ASTROLABE WINES

PAIR IT

Perfect pairing with carbonara, penne with salmon and cream, mushroom risotto

Tagliatelle with mushroom sauce

  • ½ kg of fresh mushrooms
  • 1 clove of garlic chopped
  • 1 tbsp. of lemon juice
  • 3 tbsps. of olive oil
  • 1 tsp. of salt
  • freshly ground pepper
  • 1 tbsp. of chopped parsley
  • 1/2 kg tagliatelle pasta
  • 1 glass of white wine
  • 1/4 cup of cream
  • 3 tbsps. Parmesan cheese and as much as you like for serving

Clean the mushrooms. Cut the edges and then slice them and mix them with the lemon juice.

In a large frying pan add the olive oil and put it in a medium - high heat and when it heats up well, add the garlic stirring well to keep it from sticking and not burn. Add the mushrooms, stir well and cover the pan with a lid. Sauté for 4 minutes stirring frequently.

Remove the lid and add salt and pepper according to your preferences. Stir occasionally and   allow them to absorb their juices and become brown (about 5 minutes).

At the same time, in a pot, boil some water and prepare the tagliatelle according to the instructions of their packaging.

Pour a glass of white wine in the pan, preferably from the wine with which you will accompany the plate.

Add cream and grated Parmesan and let it simmer by lowering the heat, for 3 -4 minutes until it thickens. Remove the pan from the fire, add the pasta, mix well and add the parsley. Serve with grated parmesan cheese.

 

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