May Silage Aromas
SOME BUTTERY notes round an otherwise jagged, acidic Chardonnay which has aromas of May silage and a slightly unripe lemony edge. An ideal choice with baby scallops (hermaphrodites, believe it or not) baked in their shells with a breadcrumb crust. It might also work with squid rings on buttered toast, with a disgorgement of ink sauce, which I had for breakfast on Friday. Some oak maturation lends this wine more body than initially seems.
My girlfriend, who would not drink this wine, thought it resembled 'Attis Village Salad Gourmet Green Olives', which I have to agree it did.
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