Salentein Barrel Selection Chardonnay
75cl
/
13.5% Vol
Another superb release from Bodegas Salentein. This Chardonnay is buttery and very well rounded. Its stunning value for an exceptional vintage in the Uco Valley.
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Salentein Barrel Selection Chardonnay
€19.50
Ex Tax: €15.85
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Product Details
Tasting Notes from Celtic Whiskey Shop and Wines on the Green
Nose
Complex aroma with notes of spring white flowers, citrus and tropical fruit.
Palate
The palate is well structured with notes of lemon and butter from the lees ageing. Flavours of white flowers and a clean minerality are present on the long finish.
Fact Sheet
Fluid
75cl
Grape Variety
100% Chardonnay
Alcohol %
13.5%
Estate/Producer
Bodegas Salentein
Country
Argentina
Region/AOC
Mendoza, Valle de Uco
Vintage
2018
Closure
Cork
Cellaring/Ageing Potential
Drink now, or keep for 5 years
Awards and/or Press Quotes
Tim Atkin
89 Points
Decanter World Wine Awards
87 Points, Awarded Bronze
FAQs
Dark chocolate pairs best with wines that have the structural intensity to match its bitter cocoa and tannin character without being overwhelmed. Fortified wines are the strongest match: aged Tawny Port with its dried fig, rancio, and roasted nut character is the classic pairing. Banyuls from the Roussillon, a naturally sweet Grenache based wine, is the benchmark French equivalent. A full bodied, fruit forward red such as Zinfandel or Amarone can also work, where the ripe dark fruit and spice complement the chocolate.
Many wines use animal derived fining agents during production to clarify and stabilise the liquid before bottling. Common fining agents include isinglass (derived from fish swim bladders), gelatine (bovine or porcine), casein (milk protein), and egg whites (albumin). These are added to bind suspended particles and removed before bottling, but trace quantities may remain. Vegan wines use alternatives including bentonite clay, activated carbon, or pea protein. Checking the Barnivore database or looking for a vegan certification on the label is the most reliable approach.
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