Here’s a buttery, nutty Chardonnay with a deep golden color and fragrant aromas of peach, honey, mature fruit and yellow rose. The wine is opulent and rich and even has delicate nuances of smoked bacon or ham woven within its thick, creamy texture.
Sulfuric and reductive to start, with heavy aromas of match stick, barnyard and algae. But if you haven’t tossed it aside after the first sniff or two, there’s a lot below the surface. For starters, the richness and pungency of the melon and peach flavors is something. So is the briny character of the palate. But let it be noted: one of our panelists simply did not…
Petrussa’s oak-aged Chardonnay is still drinking young and seems a bit tight and firm in the mouth. Let it unwind over the next few months to deliver more intense notes of exotic fruit, milled white pepper, toasted nut, vanilla bean and banana. The wine has well-integrated acidity and a slightly herbal note on the close.
This is an easy-drinking wine that offers fresh and genuine fruit but is not without complexity and elegance. You’ll find harmony here between the fruity tones, the crisp acidity and the wine’s natural density.
Petrussa delivers a great drinking experience thanks to the lively aromatics and natural freshness of its crisp Sauvignon. This luminous wine is redolent of exotic fruit, white almond and dried herbs and it leaves a zesty and refreshing feel overall.
Easygoing and fresh, but with solid natural structure and density at the back, this Italian white would pair with spaghetti con vongole or fried calamari rings. Lasting flavors of peach, citrus and honey characterize the finish.
This starts off a little funky and sweaty-smelling, but that blows off with some time to reveal a tropical, fruit-laden wine that’s round in the mouth yet finishes with a refreshing burst of nectarine, mango and white pepper. Drink now–2010.