Full Review

Parmelee-Hill

Parmelee-Hill
2016 Estate Grown, Chardonnay, Sonoma Valley

Pair this wine with:
Chicken Fish Shellfish

Category: Chardonnay

Date Tasted:
Country: USA
Alcohol: 14.5% RS: <1%
91 Points
Gold Medal
Exceptional
$45

Parmelee-Hill
2016 Estate Grown, Chardonnay, Sonoma Valley

Pair this wine with:
Chicken Fish Shellfish

Category: Chardonnay

Date Tasted:
Country: USA
Alcohol: 14.5% RS: <1%
Gold color. Roasted aromas and flavors of caramelized coconut and white chocolate espresso beans with a satiny, soft, fruity medium body and a seamless, medium-length finish with impressions of apple bread pudding with cream and poached pear with soft tannins and no oak flavor. A round and silky chardonnay that effortlessly glides across the palate.

Tasting Info

Wine Glass Style: Juicy & Smooth, Fruity, New World & Quaffable
Aroma Aroma: caramelized coconut and white chocolate espresso beans
Taste Flavor: Same as aromas with impressions of apple bread pudding with cream and poached pear
Sweetness Sweetness: Fruity
Enjoy Enjoy: Now-3 years on its own and with food
Recipes Pairing: Roasted Chicken, Dover Sole Almondine, Boiled Lobster
Bottom Line Bottom Line: A round and silky chardonnay that effortlessly glides across the palate.

The Producer

Parmelee-Hill Wines & Vineyards

The Producer
1695 Sperring Rd
Sonoma, CA 95476
USA
1 707-933-8905

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.