LE CLOS JORDANNE CLAYSTONE TERRACE CHARDONNAY 2007

Slightly golden in color with a varietal chard nose. On the mid pallet the wine displays some lovely chard fruit along with some nice vanilla and oak coming through nicely through medium finish. It’s a smooth well made chard I would give it a solid 89! Yumm. I bought it back in June 2012 and it has kept well. If your keeping a cellar, be sure and keep good notes. They help a lot in managing the cellar.

CLOS JORDANNE CLAYSTONE TERRACE CHARDONNAY 2007 VINTAGES 56929 | 750 mL bottle Price: $ 40.00 Wine, White Wine 14.0% Alcohol/Vol. Sugar Content : XD This is a VQA wine Made in: Ontario, Canada By: Vincor International Inc. Release Date: Mar 20, 2010 Tasting Note A very expressive Chardonnay from the exceptional 2007 vintage. The aromas of toast, tropical fruit, floral, peach, and nettles all play off each other to perfection. It’s dry, full bodied, with terrific balance and structure. A real charmer with a long finish. Consider cellaring this ageworthy beauty 3-5+ years, or, if you wish to enjoy it now, decant it (yes, decant a white wine to bring the fruit forward) and match it to roast pork. (VINTAGES panel, Jan. 2010)
Featured 6/1/2009

LE CLOS JORDANNE CLAYSTONE TERRACE CHARDONNAY 2007 VINTAGES 56929 | 750 mL bottle Price: $ 40.00 Wine, White Wine 14.0% Alcohol/Vol. Sugar Content : XD This is a VQA wine Made in: Ontario, Canada By: Vincor International Inc. Release Date: Mar 20, 2010 Tasting Note A very expressive Chardonnay from the exceptional 2007 vintage. The aromas of toast, tropical fruit, floral, peach, and nettles all play off each other to perfection. It’s dry, full bodied, with terrific balance and structure. A real charmer with a long finish. Consider cellaring this ageworthy beauty 3-5+ years, or, if you wish to enjoy it now, decant it (yes, decant a white wine to bring the fruit forward) and match it to roast pork. (VINTAGES panel, Jan. 2010)
Featured 6/1/2009

P_20140929_181416_1

Share
This entry was posted in Canadian, JG Review, Wine. Bookmark the permalink.

Leave a Reply