Karamoor Estate 2013 Chardonnay: "Like after a spring rain, this expresses aromas of wet stone, quince, and ripe tangerine. A crisp wine with a medium body, the palate offers a spritzy sense of citrus along with white pepper, saline and a long finish of juniper.". This is how Julie Albin, Editor-in-Chief of Drink Me Magazine (San Francisco, CA), described our delicious Chardonnay.
Our 2013 Chardonnay is the younger sister of the 2012 Chardonnay that we sold entirely to the Union League of Philadelphia under their own private label. Both of these wines reflect the styling of Kevin Robinson which is more in line with a Chablis than an oaky or buttery Chardonnay. He aged 50% of this Chardonnay in oak (of which 15% was new) and 50% in stainless steel, it was sur lie aged for 8 months with lees stirring every 2 weeks.
This style of Chardonnay goes particularly well with shellfish like shrimp, scallops, and lobster, it goes well with creamy cow's milk cheeses, pastas with cream based sauces, chicken or fish with buerre blanc or cream based sauces. If I were you, I would try it with crispy chicken thighs finished in a mushroom cream sauce! Happened to find a great looking recipe right here: http://damndelicious.net/2015/01/09/chicken-creamy-mushroom-sauce/. If you are more of a seafood person, this bay scallop pasta with a butter lemon sauce could be just the ticket: http://www.bonappetit.com/recipe/taglierini-with-bay-scallops-and-meyer-lemon.
As always, shipping is free with purchases of 3 bottles or more on Karamoor's website!