I received a bottle of this, which SWMBO and I drank on Friday night. With it, we had crab claws, fettuncine alfredo and steamed broccoli. If possible, I try to pair the food and the wine.
Let me start by saying, we do not drink very much chardonnay. In general, the flavor profiles tend to be buttery, with oak, or tart with citrus and apple. Chardonnay might smell like apples, lemons, peaches or tropical fruits. Its delicacy is such that even a small percentage of another varietal blended into a Chardonnay will often completely dominate its aroma and flavor. Oak commonly takes over Chardonnay if the wine is fermented or aged in new barrels or for too long in seasoned ones.
The wine was chilled in the frig for about 45 minutes prior to opening. Upon PnP, the color, against a sheet of white paper, revealed a light yellow. The aroma was a faint citrus. Maybe the wine was too cold at this point to reveal much more. The flavor was a slightly tart apple and a smooth lemon. There was also the faintest taste of butter and oak. We tend to not be big fans of heavily oaked and buttery chard's. This one we really liked. By the end of the meal, the flavor profiles were pretty much the same, i.e. a little apple and a finish of creamy lemon. I thought it might even remind me of lemon maringue pie, but in a good way.
The food pairing was spot on. The lemon and butter for the crab and the creamy alfredo sauce hit all of the right notes with what was going on with the wine.
We compared notes at the end of the meal and concurred that this was a wine we really liked and would buy. I would also say that if you are NOT a big fan of chard's, you would probably really like this one. There were many similarities between this wine and vouvray. After seeing that this is offered at 5 for $60, this is a very good QPR. +1 for us.