Full Review

Cape May

Cape May
2016 Barrel Fermented, Chardonnay, New Jersey

Pair this wine with:
Chicken Pork Shellfish

Category: Chardonnay

Date Tasted:
Country: USA
Alcohol: 13.9% RS: <1%
86 Points
Silver Medal
Highly Recommended
$24

Cape May
2016 Barrel Fermented, Chardonnay, New Jersey

Pair this wine with:
Chicken Pork Shellfish

Category: Chardonnay

Date Tasted:
Country: USA
Alcohol: 13.9% RS: <1%
Light gold color. Toasty, nutty aromas of almond nougat, apple chips, granola, and cashew milk with a slightly chewy, crisp, dry-yet-fruity medium body and a tingling, interesting, medium-length cream soda, toasted baguette crust with cinnamon-sugar, pepper, and vanilla bean finish with coating tannins and heavy oak. Oak lovers will gleefully sip upon this nutty chardonnay.

Tasting Info

Wine Glass Style: Fruity, Juicy & Smooth & Oaky
Aroma Aroma: almond nougat, apple chips, granola, and cashew milk
Taste Flavor: cream soda, toasted baguette crust with cinnamon-sugar, pepper, and vanilla bean
Sweetness Sweetness: Dry-yet-Fruity
Enjoy Enjoy: Now with food and on its own
Recipes Pairing: Grilled Pork Chop With Rich Sauce, Roasted Chicken, Boiled Lobster
Bottom Line Bottom Line: Oak lovers will gleefully sip upon this nutty chardonnay.

The Producer

Cape May Winery & Vineyard

The Producer
711 Townbank Rd
Cape May, NJ 08204
USA
1 609-884-1169

Chardonnay

Wine Glass White.jpg
Serve in a White Wine Glass
Chardonnay is arguably the world’s most famous white variety, thanks to its success in France’s Burgundy region as well as throughout much of California. Chardonnay on its own has rather straightforward, pleasant aromas of apple and pear, but when aged (and sometimes fermented) in small oak barrels, the wines take on extra richness as well as notes of toasted almond, vanilla and yeast.

The most renowned examples of Chardonnay are from small villages and vineyards in Burgundy, such as Chassagne-Montrachet, Puligny-Montrachet and Meursault. These wines are very powerful with ample spicy notes and very good acidity; they age very well, sometimes as long as 20-25 years. Another part of Burgundy, Chablis, is home to more restrained style of Chardonnay. Certain areas of California, especially Russian River Valley in Sonoma and Santa Barbara County are also home to many distinguished examples of Chardonnay, with those from the latter region often displaying tropical fruit flavors.

Given that most Chardonnnays are aged in small oak barrels, there has been a movement as of late to give consumers a mored delicate style of Chardonnay, without all the spicy and toasty flavors. Thus there are now many producers that produce non-oak aged Chardonnays; this has been seen from many producers from Australia as well as a few in California as well.

Chardonnay, especially oak-aged versions, are quite rich and need seafood of equal richness at the dinner table. Thus lobster, halibut and swordfish are ideal food pairings.