2007 Chardonnay, Planeta
(6x75cl)
| Product Code: | 26566107 |
| Description: | 2007 Chardonnay, Planeta |
| Case Size: | 6x75cl |
| Producer: | Planeta |
| Region: | Sicily |
| Country: | Italy |
| Alc. By Vol.: | 14 |
Other Vintages
| 2007 Chardonnay, Planeta |
Grape Varieties
| 100% | Chardonnay |
Ageing Potential:
Drinks very well on release but will mature for 6 to 8 years.
Food Matching Note:
Richly flavoured, fleshy fish, mushroom and truffle risotto and medium bodied, hard cheeses.
Tasting Note:
Golden yellow with greenish hue. On the nose it comes across very intense, with citrus fruit flavours, chestnut, honey and a spicy complexity.
Detailed Tasting Note:
Colour:
Golden yellow with a bright, greenish hue.
Nose:
Very intense, fruity bouquet with citrus, lime and peachy notes, lightly balsamic with hints of mint and sage, nutty tones and orange blossom.
Palate:
Dry and elegant with a good balance of fresh acidity and a supple, aromatic persistance, very well integrated, complex oak characters add depth to this beautifuly well crafted wine.
'Funky' Tasting Note:
Rich, ripe, and bursting with tropical fruit that springboards onto the tongue with a healthy lashing of oak.
Grape:
Planeta were the first to prove that Chardonnay can produce fine wine in Sicily.
Location:
Made in Western Sicily in the ancient estate of the Planeta family.
Flavour:
Rich and full with exotic fruits and spicy vanilla.
USP:
Planeta first planted Chardonnay in 1985. By 1995 it was the most famous Chardonnay in Italy.
Combined:
Planeta first planted Chardonnay in 1985 and in ten years this full, rich, exotic and spicy wine had made them famous.
Vinification Note:
The grapes were harvested during the first half of August and after de-stemming and crushing, the juice was cold macerated for 8-12 hours. It was then transferred to 225 litre oak barrels (1/2 new, 1/2 one year old) to ferment before ageing in 225 litre Allier oak barrels for 10 months.
Detailed Vinification Note:
The grapes were harvested during the first half of August, the individual parcels were selected for their ripeness and various levels of acidity and sugar in order to facilitate a complex wine.
After de-stemming and crushing, the juice was left overnight to settle whilst being chilled and cold macerated for 8-12 hours. It was then innoculated with pure yeast strains and transferred to 225 litre oak barrels (1/2 new, 1/2 one year old) to ferment for 15 days at around 20 degrees C.
The wine was aged in 225 litre Allier oak barrels for 10 months before bottling in the second half of July 2003.