MacRostie Chardonnay Carneros

Pale-straw gold in color, with inviting aromas of limes, lemon pie, pear and vanilla. Here is a deeply flavored chardonnay displaying baked apples, citrus, vanilla, spices and mineral-scented earth. The wine’s ample body can handle the salmon’s rich cream sauce, and there is a subtle toastiness which mimics the buttery puff pastry crust. Just the right amount of acidity keeps this wine well-balanced, and acts as a nice foil to the rich texture of salmon. There is a definite “Burgundian” feel to this well-made wine, which seems right for Greg’s classic, French-inspired dish.

In my opinion, Carneros, which straddles the southern portion of Napa and Sonoma counties, produces some of the best Chardonnay wines in the United States. Enjoying cooler weather and slower-ripening fruit than the rest Napa and Sonoma due to it’s proximity to San Pablo Bay, Carneros wines tend to show more of the lively acidity, green apple and citrus characteristics than Chardonnays from warmer climates.  In addition to Chardonnay, the Carneros AVA is well-known for world-class Pinot Noir.

Pairs With Creating Salmon Loaf en Croûte one Chef at a Time

Price $20

Also pairs well with butter sauces, soft cheeses, chicken, crab, lobster, scallops, and veal.

  • Category White Wine
  • Varietal Chardonnay
  • Region Carneros CA