Chardonnay barrique 2003
VINTAGE: 2003
SORT: 100% CHARDONNAY
VINEYARD:
WINE DISTRICT: SLOVENIAN ISTRIA
SOIL: bright, flysch – sandy on rich marl-slate base
AVG. VINE AGE: 25 years
PLANTATION DENSITY: 4000 vines/Ha
LOAD: 2 kg/vine
VINE YIELD: cca 60 HL/ Ha
HARVESTING: manual
VINTAGE TIME: September 2003
HARVESTING TECHNOLOGY: The golden chardonnay grapes of droughty 2003 were manually harvested. Cold maceration and fermentation in new French barrique oak barrles (225 L) followed. Through the fermentation during maturing in wooden barrels a new dimension was added. Maturing with weekly batonage lasted for about a year, enriching the wine with fullness, sweetness and aroma.
FILTRATION: yes; prior to bottling
BOTTLING: October 2004
NO. OF BOTTLES: 4000 of 0,75 bottles
ALCOHOL CONTENT: 13,5% vol
RESIDUAL SUGAR: 2,1 g/L
ACID: 4,6 g/L (wine acid)
PH: 3,31
RECOMMENDED SERVING TEMPERATURE: 12 - 14°C (allows also higher temperatures)
AGING POTENTIAL: 10 years (enologist Claude Gros, Narbonne)
NOSE: warm honey and vanilla fragrance, combined with fruity taste (passion fruit, mango, pineapple) (enologist Claude Gros, Narbonne).
PALATE: Pleasant, round and sugary. Taste fullness and pleasant freshness are neatly balanced. Intensive and elegant taste with a lot of finesse. Distinct character of Chardonnay; smoke, hazelnut, vanilla cookies. The aftertaste lasts, leaving the taste of honey teacake behind. (enologist Claude Gros, Narbonne).
Chardonnay barrique 2003 & FOOD: Chardonnay barrique is white wine of full body, complexity and strength. Dishes should be quite strong in bold combinations. Pleasant companion of cheese (fresh cheese, mouldy cheese, cheese with herbs, nuts, truffles or salmon). Intriguing combination with smoked fish (seabrass, trout, salmon), smoked poultry and poultry pâtés (fois gras). Excellent with truffles in white sauces on pasta (tagliatelle) or gnocchi, sea fish in red sauces, filled duck or goose, grilled meat with aromatic plants, cheese sauces and exotic risottos (curry, thai), dishes with indian nuts, peanuts or with dishes with Mediterranean aromatic plants (thyme, oregano, rosemary). Served with white or red meat, fish, pasta and potatto dishes, vegetables, also with quite bold meat specialities (veal with mango, chicken with pineapple, tagliatta with figs) or with very mature prosciutto.
VINTAGE: 2003
SORT: 100% CHARDONNAY
VINEYARD:
WINE DISTRICT: SLOVENIAN ISTRIA
SOIL: bright, flysch – sandy on rich marl-slate base
AVG. VINE AGE: 25 years
PLANTATION DENSITY: 4000 vines/Ha
LOAD: 2 kg/vine
VINE YIELD: cca 60 HL/ Ha
HARVESTING: manual
VINTAGE TIME: September 2003
HARVESTING TECHNOLOGY: The golden chardonnay grapes of droughty 2003 were manually harvested. Cold maceration and fermentation in new French barrique oak barrles (225 L) followed. Through the fermentation during maturing in wooden barrels a new dimension was added. Maturing with weekly batonage lasted for about a year, enriching the wine with fullness, sweetness and aroma.
FILTRATION: yes; prior to bottling
BOTTLING: October 2004
NO. OF BOTTLES: 4000 of 0,75 bottles
ALCOHOL CONTENT: 13,5% vol
RESIDUAL SUGAR: 2,1 g/L
ACID: 4,6 g/L (wine acid)
PH: 3,31
RECOMMENDED SERVING TEMPERATURE: 12 - 14°C (allows also higher temperatures)
AGING POTENTIAL: 10 years (enologist Claude Gros, Narbonne)
COLOUR: Gold, shiny yellow (enologist Claude Gros, Narbonne).
NOSE: warm honey and vanilla fragrance, combined with fruity taste (passion fruit, mango, pineapple) (enologist Claude Gros, Narbonne).
PALATE: Pleasant, round and sugary. Taste fullness and pleasant freshness are neatly balanced. Intensive and elegant taste with a lot of finesse. Distinct character of Chardonnay; smoke, hazelnut, vanilla cookies. The aftertaste lasts, leaving the taste of honey teacake behind. (enologist Claude Gros, Narbonne).
Chardonnay barrique 2003 & FOOD: Chardonnay barrique is white wine of full body, complexity and strength. Dishes should be quite strong in bold combinations. Pleasant companion of cheese (fresh cheese, mouldy cheese, cheese with herbs, nuts, truffles or salmon). Intriguing combination with smoked fish (seabrass, trout, salmon), smoked poultry and poultry pâtés (fois gras). Excellent with truffles in white sauces on pasta (tagliatelle) or gnocchi, sea fish in red sauces, filled duck or goose, grilled meat with aromatic plants, cheese sauces and exotic risottos (curry, thai), dishes with indian nuts, peanuts or with dishes with Mediterranean aromatic plants (thyme, oregano, rosemary). Served with white or red meat, fish, pasta and potatto dishes, vegetables, also with quite bold meat specialities (veal with mango, chicken with pineapple, tagliatta with figs) or with very mature prosciutto.