Coteau Rougemont La Côte Chardonnay 2012 Wine Review
Coteau Rougemont La Côte Chardonnay 2012
Monteregie, Quebec, Canada
Community Reviews: 6
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Bottle size: 750 ml
Sweetness: Extra Dry
Wine Type: White Wine
Winery: Coteau Rougemont
Natalie's Score: 88/100
A buttery, luscious Quebec Chardonnay that offers lots of pleasure in the glass. Aromas of ripe pair, butterscotch and vanilla smoke. Pair with roasted chicken.
This Coteau Rougemont La Côte Chardonnay 2012 was reviewed on July 10, 2015 by Natalie MacLean
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Reviews and Ratings
|Philippe Perreault, Sommelier rated this wine as 89/100 with the following review:|
Clear golden color!
Notes of hazelnut, peach, flower, toasted bread, apple, vanilla and oak.
The acidity is fresh, the body is rich and the finish is very long.
Serve it at 10-12 degrees.
Pair it with a salmon tartare or goat cheese with nuts.
Ready to drink but can be aged 3-5 years.
|Jane Staples - Certified Sommelier rated this wine as 89/100 with the following review:|
A rich nose with tropical fruit, vanilla and buttered toast. The palate shows buttered toast and vanilla along with tropical banana and guava. Creamy mouthfeel and a long rich buttery finish.
|Tania Thomas - CSW, WSET ADV rated this wine as 88/100 with the following review:|
Lovely Québécois Chardonnay, dry and elegant with pretty floral nose and ripe white peaches, crisp apples and lemon zest on the palate with a touch of minerality. Long nutty, vanilla & buttery finish. Great on its own as an apéritif or with oozing nutty cheeses.
|Craig Kuziemsky rated this wine as 88/100 with the following review:|
Oak, pear and vanilla aromas. The flavor offers up pear, vanilla and a hint of nuttiness that blends into a buttery finish.
|Sean O'Regan - Certified Sommelier rated this wine as 88/100 with the following review:|
Light gold colour, the nose shows apple, pear, melon, butterscotch and flinty/smoky mineral. Buttery and smooth on the medium full bodied palate with flavours that mirror the nose with some citrus and toasty notes on the medium finish. Pair with roast chicken, or pan fried bass/pickerel in a light taragon sauce.
Tasted January 2016
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