Chateau Nine Peak' Chardonnay Reserve 2023 is freshly released today!
#1
Vinification & Tasting Notes
Grapes harvested and sorted twice only by hand. Fermentation in small sized steel vats at 14/16 °C. Tank aged on the lees (Yeast biomass) for 3 months. Blended with 50% of barrel fermented Chardonnay.
Bright straw colour Chardonnay with great intensity aromas, white flowers, orange peel and stone fruits aromas together with delicate vanilla notes. The palate is rounded and flavorsome, delivering a good complexity of citrus fruits & mineral flavors which are well-poised by a pleasant acidity, with hints of nutty touches lingering in the mouth in the after-taste.
#2
2023 harvest report of Chardonnay
The earliest variety to be harvested this year is still Chardonnay, the star variety of the winery, starting on August 17 and ending on August 25, and the harvest is completed in two batches. This year, the maturity and health of Chardonnay are kept at a high-quality level, sugar and acid are suitable, and the yield is 6.8T/ha. 21.5brix with acidity 6.5-7.0 g/l.
Click on the image below to view the full harvest report 2021 of Chateau Nine Peaks.
#3
Food for Chardonnay Reserve
Steamed Grouper
Reason:
Steamed Grouper is a delicate and subtle dish that pairs wonderfully with the roundness and minerality of Chardonnay.
The tender texture of grouper complements the acidity and nutty flavors of the wine.
The steaming method preserves the fish's natural flavors and won't overpower or clash with the wine's aromas, allowing the wine's delicate profile to shine.
Brief Recipe:
1.Prepare the Grouper: Clean the fish and pat it dry.
2.Seasoning: Marinate the fish with slices of ginger, salt, and a splash of cooking wine for about 15 minutes to remove any fishy odor and enhance aroma.
3.Steaming: Place the marinated fish in a steamer. Steam over boiling water for 8-10 minutes (adjust time based on the size of the fish) until the fish is fully cooked.
4.Seasoning: After steaming, remove the fish, sprinkle with chopped green onions, pour hot oil over it, and add a small amount of soy sauce and salt to taste.
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