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Old Guard Chardonnay 2015 - The Hilt Estate
The Hilt Estate

OLD GUARD CHARDONNAY 2015 - THE HILT ESTATE

  California
SORRY GUYS, WE RAN OUT OF THIS ONE

A luscious Chardonnay, made with great mastery!

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Why do we love it?

The Hilt "Old Guard" Chardonnay 2015 is a luscious Chardonnay, made with great mastery as it manages to combine the discreet oaky character with the sharp acidity and the impressive concentration. Probably for all of the above it scored 95+ pts by Jeb Dunnuck and 93pts by Robert parker's Wine Advocate!

The Hilt winery belongs to the well-known family of the legendary Screaming Eagle winery and Jonata. Their vineyards are divided into three different vineyards, Bentrock, Radian, and Puerta del Ma but they also work closely with some of the region's collaborating growers. According to winemaker Matt Dees, these vineyards are the worst for the vinegrower but the best for the winemaker because the strong winds, ocean climate, and barren soils harden the vine and give extremely low yields.

For The Hilt "Old Guard" Chardonnay 2015, the grapes come from the 8- 44-year-old Bentrock, Radian, Sanford, and Benedict vineyards. The wine ferments and matures in French oak barrels, 35% new, for 11 months. Then it matures for another 6 months, with its fine wine lees, in stainless steel tanks.

The Hilt "Old Guard" Chardonnay 2015 is exuberant but at the same time elegant and lemony, ideal for fatty fish and intense goat cheeses!

COLOR

AROMA

MEDIUM

BODY

ACIDITY

HIGH

Tastes Like

It has medium lemon color, with golden hues and an impressive nose, with aromas of hazelnut, lemon, pineapple, pear, bergamot, lime, peach, vanilla, toast, smoke, and honey. In the mouth, it has a medium (+) body, marked acidity, and discreet oily feeling. Ripe peach, lemon, grapefruit, green apple, pineapple, vanilla, toast, brioche, honeycomb, wet stone, yogurt, dried nuts, and butter fill up the mouth in every sip.

Technical stuff
Color White
Type Dry
Year 2015
Alcohol 13,4%
Origin California, USA
Variety Chardonnay
Bottle Size 750ml
Barrique 11 months
Serving temperature 11°C
Aging 8 years
Closure Cork
Organic No

OLD GUARD CHARDONNAY 2015 - THE HILT ESTATE

PAIR IT

wild mushroom risotto with mascarpone and truffle, grouper with fennel, and lemon or goat roll with gruyere and vine leaves.

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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