Chateau Ste. Michelle Chardonnay 2009
So classically made at such a terrific price! Diehard Chardonnay lovers will embrace this wine, but so too will other white wine drinkers because it’s not heavy in oak or alcohol. Lovely green apple and melon aromas with a seductive weave of vanilla smoke. Chardonnay food pairings: seafood, shellfish, poultry dishes accented by herbs.
This Chardonnay was reviewed June 25, 2011 by Natalie MacLean
Opinions about wine differ greatly as the experience is subjective. You may find it helpful to compare this critical evaluation of the wine with mine as well as your own:
|Jason Solanki rated this wine as 90/100 with the following review:|
Grapefruit, lemon, herbal, mineral/stone aromas. Buttered popcorn, green apple flavours. Oak evident, but definitely in the background. Medium-bodied. Quality Chard that's well-made. I will be having this with pan-fried salmon dusted with cajun.
|Darlene Myers rated this wine as 90/100 with the following review:|
I loved this Chardonnay from the Washington State area. Smooth, with great acidity and flavors of nutmeg, pear and other spices. A lovely soft finish. Very food friendly
|Jay Forrest rated this wine as 88/100 with the following review:|
Good, solid Chard. A bit oakey.
|Lesley rated this wine as 85/100 with the following review:|
A very approachable Chardonnay with notes of lemon and biscuit on the nose and a wonderful hint of cream on the palate with just a tiny bit of spice on the finish. Great for an everyday Chardonnay!
|Toasted pine nuts, marshmallow, banana, lemon, grapefruit peel, pear, vanilla and a dab of butter help describe the aromas. Pineapple, light banana and Golden Delicious apple flavors swirl with lovely brightness, keyed by citrusy acidity. Oak notes are tucked off to the side, making this suitable to serve with seafood. Source: Andy Perdue & Eric Degerman, Wine Press Northwest|
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Serve this wine between 55-60 degrees Farenheit or 12-16 degrees Celsius. Tip: If your bottle is at room temperature, put it in ice water for about 30 minutes or in the fridge for about three hours to chill it.