Today’s review is of a Sicilian Chardonnay made by excellent Sicilian winemakers Planeta from whom we have previously reviewed their outstanding Nero d’Avola “Santa Cecilia” and their Syrah – specifically, today we are going to review Planeta, Chardonnay Sicilia IGT 2009 ($35).
Will it be in the same league as their wonderful reds? Keep reading and let’s find out together! 🙂
The Bottom Line
Overall: What can I say… a spectacular wine and excellent value for money! A wonderful golden color, a sensuous, complex, multi-layered bouquet that strikes a perfect balance between fruity secondary aromas and delicate tertiary aromas, luscious on the palate with a kaleidoscope of delicious flavors; acidic, tasty and super long. This is a wine that should be tasted by those who are skeptical about Italian whites in general or about Chardonnay’s potential in warmer climates such as Sicily. Oh Man… This is a wine with the “wow” factor!
(Explanation of our Rating and Pricing Systems)
About the Grape
Chardonnay is a white-berried variety that is indigenous to the French area between Lyon and Dijon, encompassing Burgundy and Champagne. The earliest documented mention of Chardonnay dates back to the late XVII century in the village of Saint Sorlin (today known as La Roche Vineuse) under the name “Chardonnet“, although the variety takes its name from the village of Chardonnay near the town of Uchizy in southern Burgundy.
DNA analysis showed that Chardonnay is a natural cross between Pinot and Gouais Blanc.
Chardonnay Rose is a color mutation of Chardonnay, while Chardonnay Musque’ is a mutation with Muscat-like aromas.
Chardonnay is one of the most versatile and adaptable white grape varieties, which explains in part why it has been so extensively grown all over the world. Chardonnay grapes are generally high in sugar levels and do not have a dominant flavor of their own, so the wines made out of them tend to take on a variety of aromas depending on where the grapes are grown and how the wines are made. Thus Chardonnays run the gamut from subtle and savory to rich and spicy still wines as well as being one of the base wines for Champagne and other Classic Method sparkling wines.
Chardonnay is a typical international variety given how widely it is cultivated on a worldwide basis, from native France, to Italy, North and South America and Australia.
About the Estate
Planeta’s Chardonnay is made out of grapes coming from the 51 HA Ulmo vineyard and the 42 HA Maroccoli vineyard (the latter situated at 1,475 ft/450 mt above sea level) within Planeta’s Ulmo estate, located near the town of Sambuca di Sicilia (Agrigento), on the western coast of Sicily. The density of the Chardonnay vines in the two vineyards is between 3,800 and 4,500 vines/HA.
Ulmo is the first and the oldest among Planeta’s current estates: it became operational in 1995, along with its winery, and it encompasses 93 HA of vineyards where Chardonnay, Merlot, Grecanico, Nero d’Avola and Syrah are grown to make certain of the wines in the Planeta lineup, including their Chardonnay “supercru“.
Our Detailed Review
The Planeta, Chardonnay Sicilia IGT 2009 that I had was 13.5% ABV and retails in the US for about $35.
The wine was made from 100% Chardonnay grapes grown in Planeta’s Ulmo and Maroccoli vineyards (on which, see above for more information). It fermented for 15 days in French oak barrique barrels (50% new and 50% previously used ones) with the addition of selected yeasts.
As usual, for my review 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 poured a rich, golden color, thick when swirled.
On the nose, it was intense, delectably complex and excellent, with aromas of banana, melon, grapefruit, lemon, peach, hints of herbs (rosemary), hazelnut and minerals.
In the mouth, the wine was dry, warm, smooth; fresh and tasty. It was full-bodied and masterfully balanced, with intense and excellent mouth flavors of peach, lemon, almond, minerals, herbs and hints of acacia honey. Its finish was exquisitely long and its evolutionary state was ready (i.e., wonderful to enjoy now, but it might be even better, more complex if it rests one or two more years in your cellar).