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2005 Mer Soleil Chardonnay 750mL
 Mer Soleil Chardonnay Barrel Fermented Central Coast 2005
Santa Lucia Highlands, California   
Mer Soleil Chardonnay Barrel Fermented Central Coast 2005
Special Price: $32.99
Suggested Retail Price: $44.99

Availability: Usually ships the same business day if order placed before 3 pm PST


Item #: 29200

Product Notes:
Mer Soleil’s signature aromas of tropical fruit (mango, honeysuckle and citrus) with notes of toasted spice (clove, nutmeg). In the mouth, the flavors follow through seamlessly, fulfilling the promise of the aromas and balancing the ripe fruit with the acidity that is hallmark of this coolclimate growing area. The texture is mouthfilling—lush and dense; the finish is long and polished yet powerful.
-From the Winery

This marks the 13th vintage for Mer Soleil Chardonnay, and captures the best of what the coastal landscape of Monterey County's wine country offers each year. Lots were aged separately in French oak barrels, about 40 percent of which were new oak. The wine was then crafted in the cellar until it was ready for bottling, producing the fully-ripened, sea-and-sun brilliance of flavor for which Mer Soleil is known.

The wine opens with tropical fruit and honeysuckle aromas. Luxurious flavors of crème brulee and even a hint of butter are framed by notes of fine oak and the lively acidity of citrus zest. The mouthfeel is full and lush and brings all the wine's elements through to a long, persistent finish.

"Exotic aromas of orange marmalade, lychee, honey and brown spice. Oily flavors of candied mango, lemon butter and pineapple. Honeyed close exudes butter." -Wine News

User Review

Food Pairing:
Chardonnay goes well with chicken, seafood, and fish.

About Varietal:
Chardonnay originated in the Burgundy region of France. There are many world-class Chardonnays being produced in California. These wines are often fruity and oaky, but vary quite a bit from producer to producer.

Recipe:
CABERNET-BRAISED SHORT RIBS

Prep time: 20 minutes / Cook time: 3 hours
Ingredients:
3 to 4 pounds bone-in beef short ribs (4 large short ribs)
Sea salt and freshly ground pepper
1 tablespoon olive oil
1 pound smal


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