I was in the mood for an older Chardonnay to accompany a quick dinner of cold fried chicken, so I pulled a few that I wasn’t sure would still be alive hoping to get one that was drinkable. This turned out to be a pleasant surprise, and a fine match with the chicken
I’m tolerant of some oxidation in older Burgundies. Actually, I relish the combination of nuttiness, butterscotch and caramel that oxidation in the aging process can produce as Chardonnay as long as there is some freshness and acidity to join them and there is no maderization.
This wine delivered, lots of butterscotch but a little lemony freshness and a refreshing hit of acidity on the finish, it isn’t a paragon of complexity, but a very satisfying 19 year old village wine.