By. Neil Williamson, VWJ Editor
Chardonnay is Virginia wine’s litmus test. Since Chardonnay is Virginia’s most planted wine grape (by far) if a winery can make a wine of distinction from this ubiquitous grape, the winery is worth watching. I submit this Chardonnay is not only worth drinking it is worth mimicking.
If you accept the premise that wine is about a place and that place speaks through the wine, then it is easy to accept that a 100% Chardonnay wine sourced from three vineyards scattered across the Commonwealth is really a blend of those influences.
The 2010 Three Vineyards Chardonnay presents in the glass with a rich goldenrod color. The color is even and consistent from rim to rim.
The nose on this wine is much like a storefront bakery undertones of rising bread and warm yeasty rolls.
The attack has almost a sparkling wine character with the full yeasty notes and round green apple tones. The midpalate is filled with slightly overripe Bartlett pear and granny smith apple influences. The finish is cleaner than anticipated but lingers on the rear of the palate with hints of baked apple, earthy toast, vanilla and cinnamon.
I encourage pairing this expansive wine with turkey tetrazzini, pasta primavera, or salmon cakes with a cream sauce, it has the structure and firm flavor profile to stand up to the richest of pairings.
DRINK NOW – FEBRUARY 2013