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Wine Details
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Description:
The nose of Chardonel leans toward a complexity of oak, peaches, tropical fruit, and a touch of muskmelon. This full-bodied wine exhibits light toasty oak, ripe apple and pear flavors that finish strong all the way to the end. The mid-palate is crisp with only a hint of butter, which makes this European style dry white wine a great choice for chicken, pork and vegetables. Serve at room temperature to slightly chilled. This is a new grape variety, having been developed as a cross between Chardonnay and Seyval at Cornell University in New York in the mid 1950’s.
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Varietal Definition
Chardonel:
Chardonel was developed in New York State, to be a late-ripening, highly-productive, cold-climate varietal. A cross of Chardonnay and Seyval Blanc, Chardonel is proving its value in the Mid-Atlantic and Midwest states. Given much of the same treatment as Chardonnay, it adapts well to barrel fermention, and controlled lees contact. The result is often a full-bodied dry wine, high in alcohol and acidity, with a similar, if less pronounced character than Chardonnay.
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Chardonnay:
Chardonnay is by far the most widely planted grape crop in California and dominates California’s cooler, coastal, quality wine regions. The natural varietal ‘taste and smell’ of Chardonnay is surprisingly unfamiliar to many wine drinkers, as its true character is often guised with dominating winemaking signatures. Chardonnay’s rather subdued primary fruit characteristics lean toward the crisp fruitiness of apples, pears and lemon, but the variety’s full body is capable of supporting a host of complementary characteristics, such as oak, butter and vanilla. Regardless of what is the appropriate style for Chardonnay, the varietal continues to dominate vineyard plantings in every corner of the world. Close attention to clonal selection has made this broad geographic and climactic range of Chardonnay viable in thoughtful viticultural hands.
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