2016 Neyers Carneros District Chardonnay

The Neyers 'Carneros District' Chardonnay is a refined expression of Chardonnay from the cool-climate region of Carneros (Napa and Sonoma Counties), California. Neyers Vineyards was founded in 1992 by Bruce and Barbara Neyers in the Napa Valley. Since then, they have built their reputation on traditional aging techniques and hand-picked grapes

The Carneros District AVA, bordering San Pablo Bay, is known for its cool morning mists and afternoon breezes. These conditions provide excellent conditions for Chardonnay and Pinot Noir while maintaining crisp acidity and floral aromas

The Chardonnay is made from grapes from several clones (including Shot-Wente) from plots such as Yamakawa and Sangiacomo. The harvest is manual and the grapes are softly pressed. The wine undergoes barrel fermentation in French oak (approximately 30% new wood), followed by natural malolactic fermentation. The wine is aged for a long time “on the lees”, without stirring, which adds depth and texture

The Neyers Carneros District Chardonnay has a beautiful straw yellow color with nose notes of lemon, lime peel, toasted hazelnut, butter cake and toasted bread. On the palate the wine is medium to full bodied with textures of butterscotch, golden apple, marzipan and creamy apple crumble. The fresh acid balance remains present, with notes of green tea and citrus mandarin.

FACT: The wine is in our conditioned Wine Warehouse and if you come to pick up the wine you will often also receive a nice discount . You will see your discount immediately when you choose 'Pick up' on the checkout page. We are located in Dordrecht almost next to the A16 with plenty of parking. Click here for our address.

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1. Roasted chicken with lemon and rosemary

The fresh acidity and light wood influences of the wine go well with the juicy chicken and the spicy notes of rosemary. Lemon accents in the dish enhance the citrus aromas of the Chardonnay.

2. Tagliatelle with mushroom cream sauce

The creamy sauce and earthy mushrooms harmonize with the round texture of the wine. The subtle wood tones in the glass are supported by the umami of the dish.

3. Grilled salmon with fennel and orange

The fatty structure of the salmon is balanced by the lively acidity of the wine. Fennel and orange add freshness and spiciness that complement the aromas in the wine.

4. Risotto with green asparagus and Parmesan cheese

The creamy texture of risotto complements the full mouthfeel of the Chardonnay, while asparagus and cheese provide depth and saltiness, without overshadowing the finesse of the wine.

5. Scallops fried in butter with cauliflower puree

The slightly sweet scallops connect with the fruitiness and soft structure of the wine. The cauliflower puree adds creaminess that coincides with the wine texture, without losing the fresh character.

6. Ravioli with lobster, lemon butter and tarragon

The subtle sweetness of lobster and the fat of the butter layer are countered by the fresh acidity in the wine. Tarragon adds an aromatic herbal element that matches the complexity of the Chardonnay.