Wine Review: Donnafugat​a, Contessa Entellina Bianco “Chiarandà” 2009 DOC

Donnafugata, Contessa Entellina Bianco "Chiarandà" 2009 DOCOn a previous post over at Flora’s Table, we have talked about how Chardonnay is successfully grown in various regions throughout Italy, literally from Valle d’Aosta in the north to Sicily in the south, and how several Italian wineries make some excellent wines from such a widely cultivated international variety.

Very broadly speaking, I have to say I rather review and promote wines made out of Italian indigenous grape varieties, essentially because they differentiate themselves from the ubiquitous international varieties, because there are many excellent ones and because, by so doing, I think I am giving my small contribution to preserve biodiversity also in the vineyard (a wine world populated only by Chardonnays, Sauvignons, Pinots and Merlots would be a pretty boring one, if you ask me!) and to make certain Italian wines better known outside of Italy.

However, it is undeniable that certain international varieties have been successfully grown in Italy and that excellent, elegant wines are made out of such grapes which oftentimes are not very well known to the general public.

So today’s review is of a Sicilian Chardonnay that I very much like and that illustrates the point that Chardonnay is an extremely versatile variety that can give excellent results even in warmer climates like Sicily’s.

The wine I am talking about is Donnafugata‘s Contessa Entellina Bianco “Chiarandà” DOC 2009 ($35).

The Bottom Line

Overall, I very much enjoyed the Chiarandà, which I found to be a very elegant and “clean” Chardonnay, in which its oaky notes are not dominant but rather very well integrated such that they add to (instead of overwhelm) its pleasantly fruity and mineral flavor palette.

Rating: Very Good and definitely Recommended Very Good – $$

(Explanation of our Rating and Pricing Systems)

About the Producer and the Wine

Founded in 1983, Donnafugata is one of the top Sicilian wineries that contributed to the “Sicilian wine revolution” by contributing passion, investments and professionalism to raise the profile of Sicilian winemaking and produce top quality wines.

Their Chiarandà is a 100% Chardonnay wine made from the grapes grown in Donnafugata’s vineyards in a hilly region of the Contessa Entellina DOC appellation near the homonymous town (about halfway between Marsala and Palermo), in the western part of Sicily, at an altitude between 200 and 600 mt (650 to 1,950 ft) above sea level. The vineyards from which Chiarandà is made achieve an excellent density of 4,500 to 6,000 vines/HA and the vine training system used is spurred cordon.

The wine has 13% ABV and is fermented in stainless steel vats and then undergoes 6 months of aging on its lees in a mix of concrete and oak vessels of various sizes plus 24 additional months of in-bottle fining. Given its lively acidity (see, tasting notes below) it is a wine with great aging potential, in the 10 year range. In the US, the Chiarandà retails for about $35.

Our Detailed Review

Let’s now get down to the actual review of the 2009 Chiarandà that I had. As usual, I will use a simplified version of the ISA wine tasting protocol that we described in a previous post: should you have doubts as to any of the terms used below please refer to that post for a refresher.

In the glass, it is a beautiful golden yellow in color, and thick when swirled.

On the nose, its bouquet is intense, fine and definitely complex, with an array of enticing aromas of peach, tangerine, butter, vanilla, herbs (sage), mineral and iodine notes.

In the mouth, the wine is dry, warm, smooth; with lively acidity and pronounced minerality. It is medium to full-bodied with good structure and very balanced, with intense and fine mouth flavors reminiscent of its aromatic palette and a long finish, with those flavors pleasantly lingering in the mouth long after gulping down a sip. Its evolutionary state was ready (meaning, fine to drink now, but can take two or three more years of aging without compromising its qualities).

As usual, if you have tasted Chiarandà before, let me know how you liked it.

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