Chaddsford Miller Estate Chardonnay, 2005
Up till recently I used to be a terrior snob. Always thinking the best wines must come from the most premier vineyards. So needless to say Pennsylvania was not on the top of my list. However, after reading a recent article in Wine Spectator which reported that there is now at least one winery in every state in the union (yes even Alaska!) I broke my snobby habit. After trying Chaddsford Miller Estate Chardonnay, I couldn?t have made a better decision…
Aged in 50% in new French and Hungarian oak for 8 months, the imparted flavor is not as overbearing as some hoity toity California chards. Although the winery claims the wine does go through mallo-lactic fermentation the wine is very crisp and without that ‘hard water’ butter coating on the palate. The result is a White Burgundy copycat. There are overwhelming notes of crisp fresh apple that encompass this wine. There are also lower notes which are more dynamic. These include just a soup of sweet cream, and a flutter of lemon zest.
Expect to pay around $25-$30
