The wine of the month
Diora, La Splendeur du Soleil, Chardonnay, 2019
4,0 NJP of 5,0 NJP
April 2022: Diora, La Splendeur du Soleil, Chardonnay, 2019 (17 EUR/18 USD in Sweden), white dry wine, Monterey County, Central Coast, USA, 4,0 NJP of 5,0 NJP (90 points of 100 points) (24-04-2022 by Nenad Jelisic)
This is the best Chardonnay-wine that NJ-Wines has tasted so far this year. Diora La Splandeur du Soleil Chardonnay 2019 is a dry, flavourful, full-bodied, fruity and nuanced wine. Its high fruitiness and fullness make one experience it as a semi-dry wine, regardless that it has less than 3 gr/l sugar content. The aroma is characterized by vanilla, yellow apples, mango, peach, cardamom, and butter. The flavour is characterized by peach, yellow apples, butter, mineral, lime, vanilla, cardamom, roasted oak barrels and mango. The aftertaste is wonderful and long, a little bitter, mineral and fresh.
It should be enjoyed at 6 to 8°C as an aperitif-wine or wine to hang out with friends from large Burgundy glasses, if possible, from Orrefors, Spiegelau or Riedel. Or with butter-fried salmon fillets, or grilled cod fillets brushed with tasty virgin olive oil, with buttery mashed potatoes, grilled red peppers, and white wine sauce or with oven-roasted corn chicken stuffed with smoked bacon, with grilled zucchini, grilled red peppers, oven-roasted thin potato slices in virgin olive oil and bearnaise sauce or with freshly baked brioche stuffed with Philadelphia-soft cheese and thin slices of cold smoked salmon.
The soil on which the vines for this wine grow consists of sand and limestone. The soil like this has very good drainage properties, which means that the vines have to go very deep to find water. The grapes for the wine are hand-harvested and carefully selected in both the vineyard and when entering the winery. After the destemming and crushing process, the grape mass, which consists of pulp, skins and seeds, goes in a press machine. When the pressing is complete, the extracted must is poured into mainly French oak barrels, 45% of the barrels are new, where it is fermented and malolactic fermented under a controlled temperature between 22 and 24 degrees. The wine is then aged, in the same oak barrels in which it had been fermented and malolactic fermented, for 14 months. After the aging, the wine is bottled and aged for a few more weeks before it is released on the market.