RidgeView 'Impressions' Chardonnay 2013
- Fresh, juicy
- Hunter Valley
Prepare yourselves to be converted, mofos. Here comes the chardonnay.
Profile
I have friends who refuse to join the chardonnay team. âSorry,â they say as they take a long sip of their riesling/sauvignon blanc/insert-white-wine-here, âI just donât like itâ. To which I say, âyou must never have tasted a good chardonnayâ. Condescending? Maybe. Truthful? You betcha. After all, your first good chardonnay is a wine revelation. Itâs a glass you remember for ever. Â
This chardonnay had both Campbell Mattinson and James Halliday neck and neck and 93 points, but itâs the âSpecial Valueâ that Halliday gives it at $30 that cinches it for me. How âbout we halve that? You just hit Ludicrous Mode. Itâs like the Vinomofo version of the Tesla button.Â
Now tell me youâre not a chardonnay fan.
Itâs cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
Specs
- Region
- Hunter Valley
- Vintage
- 2013
- Cellaring
- 2030
- Preservatives
- Sulphites
- Alcohol by Vol.
- 13.3%
- Closure
- Screwcap
- Bottle Vol
- 750mL
- Blend Info
- â
- Serving Temp.
- 12.0°C
Producer
RidgeView Wines
RidgeView is a proud, family owned-and-operated winery that started off as a dream for owners Darren and Tracey Scott in 2000, and today has become a successful reality with their recent inclusion in Halliday's Wine Companion as a 5 star winery. Though their name may not be on everyone's lips, we have a very good feeling that after experiencing their award-winning range of Cabernet Sauvignon, Shiraz, Chardonnay and Semillon, you will be hooked. Driven by love, passion and commitment - their motto is palpable, "Our passion, your reward".
Region
Hunter Valley
The Hunter Valley is one of the brightest jewels in Australia's vinous crown. Not only does the region produce some of the best Shiraz and alternative reds in the country, but it has a style of white unique in the world of wine: Hunter Semillon. This is the White Burgundy of Australia in more ways than one, and even used to be labelled as such in the early days. No other place can produce such intense, low alcohol, seemingly light Semillons that blossom with age into full-bodied, massively complex wines that can age for decades. Producers the likes of Tyrrell's and Brokenwood take Hunter to new heights, year upon year.
The rules are there ainât no rules, but here are some foods we think will work pretty well with this wine...
Goes with
Creamy mustard veal with pappardelle
Ingredients
- 1 tablespoon olive oil
- 375g cherry truss tomatoes
- 225g dried pappardelle pasta
- 1/4 cup plain flour
- 8 (650g) thin veal escalopes
- 50g butter
- 2/3 cup dry white wine
- 2/3 cup Bulla creme fraiche
- 1/3 cup pure cream
- 1 tablespoon wholegrain mustard
- 1 tablespoon finely chopped fresh chives
- Steamed green beans, to serve
Directions
- Heat oil in a large frying pan over medium heat. Add tomatoes. Cook for 5 minutes or until skins start to split. Transfer to a plate. Cover to keep warm.
- Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain. Cover to keep warm.
- Meanwhile, place flour on a large plate. Dust both sides of veal lightly in flour. Melt half the butter in pan over medium high heat. Add half the veal. Cook for 1 to 2 minutes each side for medium, or until cooked to your liking. Remove from pan. Cover to keep warm. Repeat with remaining butter and veal.
- Add wine to pan and cook for 3 to 4 minutes or until reduced by half. Add creme fraiche, cream and mustard. Simmer for 2 to 3 minutes or until thickened slightly. Stir in chives. Serve veal with pasta, sauce, tomatoes and beans.