Ex­quis­ite Col­lec­tion Li­moux Chardonnay

The Irish Mail on Sunday - TV Week - - FOOD & DRINK -

My kind of Chardonnay: ripe but not syrupy, with a back­bone of crisp acid­ity and nicely sea­soned with smoky, spicy oak thanks – in this in­stance – to be­ing bar­rel fer­mented. Can you imag­ine? Fer­mented in new oak at this price? If you like good white Bur­gundy but can’t af­ford it, this is your sal­va­tion.

Newspapers in English

Newspapers from Ireland

© PressReader. All rights reserved.