There’s nothing like a great Chardonnay. If made well, I can drink it as often as any other white variety. My idea of a great Chard offers layers without too much weight, citrus oil, maybe a little stone fruit, some crushed mineral notes and most importantly, clean acidity that allows all of this to take shape on the palate with elegance, structure and balance.
Then there are those days when all I want is a rich, opulent Chard loaded with hazelnut, fresh green & yellow apples, some toasted brioche buns like the kind at Bouchon Bakery, honeysuckle and a long, concentrated finish with all of those flavors melding together. But like the other style of Chard I typically go far, this one also has offers acidity to keep all of these complex flavors in line.
So in honor of Chardonnay Day, here are a few Chards we’ve tried lately that stretch the gamut of flavor profiles but all showcase the one most important factor in any Chardonnay – balance. - Kerrin Laz, Wine Director