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Chardonnay 2018 - Lapis Luna
Lapis Luna

CHARDONNAY 2018 - LAPIS LUNA

  USA / California
€20.20
€17.80
QTY
ADD TO CART At your doorstep in 1 - 3 days

Rich, oaky and juicy. What else do you want from a Chardonnay?

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Why do we love it?

Lapis Luna Chardonnay is made for you that you want your Chardonnay rich, buttery, with oak aging but at the same time crisp and juicy. This one has it all and in a bargain price. A test will convince you!

The winery is located in Mendocino and their philosophy is to exceed their limits every time to give excellent wines with incomparable value for money ratio. At the same time, their labels are inspired by some 400-year-old works of art, whose theme is the faceless hero who chases to reach the moon (as they themselves chase to reach the ultimate quality in their wines).

For Chardonnay Lapis Luna, 90% of the grapes come from Mendocino, where the winery is located, and 10% from Clarksburg. This 10% ages in new oak barrels, for 9 months. This aging gives buttery and smoky aromas to the wine but does not cover the juicy and almost tropical fruit.

Rich cheeses and decadent pasta dishes with creamy sauces will find their perfect match at Lapis Luna Chardonnay.


Try Lapis Luna Chardonnay now!

COLOR

WHITE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

It has medium lemon color and intense aromas of peach, lime, pineapple, orange zest, mango, butter, vanilla, toast and smoke.

In the mouth it has medium (+) body, medium acidity and oily texture. Salted caramel, peach, butter, biscuit, smoke, pineapple, lemon and lime fill up the mouth in every sip.

Technical stuff
Color White
Type Dry
Year 2018
Alcohol 14,2%
Origin California, USA
Variety Chardonnay
Aromas peach, lime, pineapple, orange zest, mango, butter, vanilla, toast, smoke
Bottle Size 750ml
Barrique 9 months
Serving temperature 11°C
Aging 2 years
Closure Cork
Organic No

CHARDONNAY 2018 - LAPIS LUNA

PAIR IT

Pair it with tagliatelle with mushrooms, bacon and sour cream, sea bass fillet with butter sauce, chicken with tarragon

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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