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Chardonnay 2020 - The Hilt Estate
The Hilt Estate

CHARDONNAY 2020 - THE HILT ESTATE

  USA / California
SORRY GUYS, WE RAN OUT OF THIS ONE

A complex Chardonnay with 96 pts from Wine Enthusiast, 94pts from James Suckling and 92pts from Jeb Dunnuck!

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Why do we love it?
The Hilt Estate Chardonnay, is multi-layered, originating from Sta. Rita Hills, in the Santa Ynez Valley, which is a real gem, for the coolest wine region in California! Its minerality is particularly characteristic and the 2020 has received 96 pts from Wine Enthusiast, 94 pts from James Suckling, and 92 pts from Jeb Dunnuck!
 
The Hilt winery is owned by the well-known family behind the legendary Screaming Eagle and Jonata. In their vineyards, they cultivate the Chardonnay and Pinot Noir varieties, which are divided into three different vineyards, Bentrock, Radian, and Puerta del Ma. However, apart from the privately owned, they work closely with local vintners, but as winemaker Matt Dees says, these vineyards are the worst for the vintner but the best for the winery because the strong winds, oceanic climate and barren soils harden the vine and give extremely low yields, but tremendous concentration and complexity!
 
For The Hilt Estate Chardonnay, after the wine has fermented, the juice is placed for maturation in French oak barrels, of which 34% are new, while 60% are neutral French oak barrels that no longer impart aromas to the wine, but they play a very important role in its maturation, because they allow a minimal percentage of oxygen to enter the barrel! The remaining 6% remains in stainless steel tanks that preserve the freshness of the variety before it is finally blended, after 11 full months, resulting in an irresistible result with a floral character, citrus notes, and a unique minerality!
 
Multi-dimensional and perfectly balanced, The Hilt Estate Chardonnay, is a wine that belongs to the backbone of California, and by all indications it will age amazingly!
 

COLOR

WHITE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like
In the glass, it is a medium lemon with subtle golden highlights. Intense aromas of white flowers, mainly citrus, grapefruit, chamomile, peach, notes of hazelnut, and chalk, with a subtle sense of toasted bread.
 
In the mouth, it has a moderate body, with subtle oiliness and very refreshing acidity. Aromas of peach, dried apricot, melon, and brioche framed by a subtle minerality. The aftertaste is long and slightly salty.
Technical stuff
Color White
Type Dry
Year 2020
Alcohol 14%
Origin California, USA
Variety Chardonnay
Aromas White flowers, citrus, grapefruit, chamomile, peach, hazelnut, chalk, toasted bread
Bottle Size 750ml
Barrique 11 months
Serving temperature 11°C
Aging 8 years
Closure Cork
Organic No

CHARDONNAY 2020 - THE HILT ESTATE

PAIR IT

Enjoy it with grilled fatty fish, baked lamb with potatoes and rosemary, carbonara, or mushroom risotto.

Orzo pasta with shrimps, finocchio and Arseniko of Naxos

600 g fresh shrimps

250 g orzo

150 g finocchio

50 ml. ouzo or white wine

50 g butter

40 g olive oil

1 teaspoon tomato paste

50 g Arseniko of Naxos

Fresh fennel

Freshly ground pepper

Salt

 

For broth

1200 ml. water

1 onion

1 carrot

2 cloves of garlic

1 sprig celery

1 sprig of thyme

1 bay leaf

4-5 black peppercorns

salt

 

Peel the shrimps and remove the heads, which are put in a saucepan to prepare the broth.
With a knife, cut and remove from each shrimp the black intestine. Rinse and keep the shrimp aside.

Put in the pot with the shells and heads, all the above ingredients for the broth and boil for about 20 minutes. Pass the broth through a sieve and keep it hot.

For the orzo, finely chop the onion and finocchio into thin slices. In a large-sized pan, sauté in olive oil onions and finocchio until they are softened and then add the orzo.

Stir continuously and when the orzo is glistening, add tomato paste, pepper, wine and start adding the hot broth. Add it in 5-6 doses, stirring regularly with a wooden spoon.

When the orzo is nearly done and you have 1 dose of the broth left, add it along with the shrimp, season with salt and a little more pepper.

Stir for 3 minutes and remove from heat. Orzo must be juicy and thickened. Then add the butter and the Naxos cheese and finely chop finocchio's green leaves.
Dangle lightly and cover the pan. Before serving, stir and add to each plate some fresh fennel finely chopped.

Notes
- You can add 3-4 anise seeds for extra flavor and taste
- We prefer fresh shrimps but it is not necessary
- Alternatively you can use a spicy Gruyere
- Orzo can be made with other seafood such as shellfish, squid or cuttlefish
- Be careful to remove the orzo from the heat while it is quite juicy and al dente because ti tends to absorb the liquids and continue cooking
- You can add some sundried tomatoes

 

Eva Monochari

Food Blogger

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