Like the majority of the state, the Northern Neck of Virginia saw higher than average rainfall during Harvest 2011. As we start to taste the wines from this vintage, I continue to be amazed at the high quality wines being produced under less than optimal harvest conditions.
The 2011 Ingleside Chardonnay is not only a great wine for this vintage; I would argue this is a great Chardonnay for any vintage. Bottled in July after eight months in neutral oak barrels (44% Hungarian, 43% French, 13% Virginia) this wine received two months of post fermentation Bâtonnage (see Vincabulary)
The resulting wine was described as “toasty, oaky, smoky” by one member of the Tasting Panel. The entire panel was impressed by the complexity of the wine in general.
In the glass, this wine presents with a consistent medium straw color. The nose is filled with smoky yeast and an undertone of crisp apple. The well rounded attack leads to a midpalate filled with butter, granny smith apple, fig and a hint of grapefruit. The full bodied lingering finish features a solid but subtle butter backbone with spice highlights.
Pairing this wine is a delight. As a lightly wooded oaked Chardonnay it goes well with traditional chardonnay fare such as salmon, lobster, sweetbreads, veal. This hearty wine will also stand up to Chicken Alfredo, Seafood Nuremburg, Grilled Scallops or smoked pork.
This wine is drinking very nicely now and will only slightly increase in complexity in the next 24 months. Serve chilled to 45 degrees.
DRINK NOW – SUMMER 2014