Pitch-perfect Oregon chardonnay from André Mack, the man voted America’s Best Young Sommelier. After ditching the finance industry for the winemaking, André has gone from strength to strength making wine and some of the best labels in the game to boot! (He’s actually gone on to found a graphic design company based on the success of his label designs.)
This stuff is very hard to come by. Only 600 cases are made a year, and naturally the vast majority of that gets guzzled in the states. ‘fo buyer, Ben Goodman, had to fight tooth and nail to get some sent to this country, so you can mail your thanks in later. If you love a leaner, fresh style of chardonnay, with a focus on elegance and nuance, this’ll be just the ticket. It’ll age prodigiously, but it’s looking very, very good already.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Chardonnay
- Serving Temp.
From the producer
Engaging flinty mineral flavors usher into a crisp palate of lemon cucmber, green pear, grilled hazelnuts and yellow apple. Balanced acidity with a fine stony finish.
Whole cluster pressing, barrel fermentation, 100% malo, battonage
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Chicken cordon bleu
- 4 slices ham
- 4 slices Swiss cheese
- 8 plain chicken schnitzels
- 2 cups breadcrumbs
- Grated rind and juice of 1 lemon
- 1 tbs finely chopped sage
- Salt & freshly ground pepper
- 1 egg, lightly whisked
- 2 tbs olive oil
- 30g butter
- Steamed chat potatoes and green beans, to serve
- Trim ham and cheese slices to fit size of schnitzel. Sandwich ham and cheese between 2 pieces of schnitzel. Secure with toothpicks.
- Mix breadcrumbs, lemon rind and sage on a plate and season with salt and pepper. Dip each chicken parcel into egg and then coat with breadcrumb mixture.
- Heat olive oil and butter in a frying pan and cook chicken on both sides until golden brown and cooked through. Remove chicken from pan and keep warm. Add lemon juice to pan and stir with a wooden spoon to loosen sediment from pan. Boil for 1 minute.
- Remove toothpicks from chicken and arrange on serving plates with steamed potatoes and beans. Drizzle over the pan juices and serve.