Brunnenhof Mazzon Chardonnay

Brunnenhof Mazzon Chardonnay 2019

Südtirol - Alto Adige, Italy

Italy’s smallest, Alpine beauty of a wine region, the mountainous glacial valley of Northern Italy region of Trentino-Alto Adige is located just south of Austria. It is made up of 2 separate regions - Trentino and Alto Adige (a.k.a. Südtirol). The regions are heavily influenced by Austrian-Italian cultures. You will find a hodge podge of varietals in the region - from delicate Pinot Noir & Schiava, herbaceous Lagrein and bright refreshing whites such as Pinot Grigio, Chardonnay and Pinot Bianco, aromatic, fuller Gewürztraminer.

Brunnenhof is a small-scale family winery with plantings of Pinot Noir, Lagrein, Gewurztraminer and Chardonnay which all thrive in this rugged terrain region. The life and vitality of the grapes are forever present in the final wine thanks to the attention and care they place on their vines. No chemicals, minimal intervention and over a hundred years of winemaking traditions carried out by the Brunnenhof family ensures the reflection of the terroir and varietals fully express themselves in their wines. The Chardonnay vines are new to the family estate as of 2018. The hilly soils are rich in minerals, sand and gravel. The grapes are crushed and macerated for 24 hours and then fermented in 500 liter oak barrels. The wine is aged further for 10 months on the lees in the oak barrels. Only 2000 bottles were produced.

Pours in the glass a medium lemon color.

Swirls and bam! You’ve just picked the most perfect, ripe golden apples, pears, lemons, white peaches and apricots mingled with a bouquet of honeysuckle.

Sip and the creamy texture is balanced with the lively acidity. The expressive, fresh flavors are delicate and fruity with a beautiful minerality - golden apple, pear, apricot, honey, honeysuckle, wet stone, buttery, petroleum (very subtle). It finishes on a slight herbal minty/fennel note and baked lemon pie. Absolutely amazing - the flavors, acid and alcohol (I didn’t notice the 14.5% abv at all!) - it was so well balanced and integrated.

Sublime with roasted halibut (olive oil, ground toasted fennel seeds, orange zest, salt and pepper) with orange beurre blanc, fingerling potatoes and roasted asparagus. The wine amplified the orange zest in the sauce and fish. I have to say it was one of the best meals I have ever made.