Mainz: WineWalk in the Shadow of the Cathedral
Discover Mainz off the beaten tourist track around the cathedral, with professional wine tasting and 4 special regional wines. Classics, but surprisingly retold.
Structure
Drinking window
Best 1 to 10 years from disgorgement.
disgorgement1 yrs10 yrs12 yrs
Critic scores
No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating in the header is our own.
In the glass
Aroma: lemon curd, toasted almond, yellow apple
Palate: fine mousse, creamy mid-palate, soft oak spice, long lemony finish
100 percent Chardonnay Reserve Sekt with creamy mid-palate, soft oak spice and a long lemony finish; the Blanc de Blancs at Raumland.
What it pairs with
-
Pan-seared scallops with brown butter
Lemon curd and toasted almond match scallop sweetness. -
Lobster bisque
Creamy mid-palate echoes the shellfish-cream soup. -
Roast chicken
Soft oak spice supports roast bird.
History
Chardonnay Reserve is the Blanc de Blancs of the Raumland line-up; long-lees-aged for a creamy, autolytic Chardonnay expression.
- 2008: First Chardonnay Reserve bottled
Facts
- Producer
- VDP.Sektgut Raumland · visiting guide
- Grapes
- Chardonnay (100%)
- Classification
- VDP.SEKT.STATUT
- Oak
- Traditional-method; around 60 months on lees
- ABV
- 12.5%
- Price
- EUR 45 to 65 at retail
- Drinking window
- 1 to 10 from disgorgement
- First vintage
- 2008
- Organic
- ORGANIC CERTIFIED
- Vegan
- Yes (no animal-derived fining)
Frequently asked about Chardonnay Reserve
What does Raumland Chardonnay Reserve taste like?
Lemon curd, toasted almond and yellow apple on the nose; fine mousse, creamy mid-palate, soft oak spice and a long lemony finish.
When should I drink Raumland Chardonnay Reserve?
Drink between 1 and 10 years from disgorgement.
What food pairs with Raumland Chardonnay Reserve?
Pan-seared scallops with brown butter, lobster bisque and roast chicken are top matches.
Is Raumland Chardonnay Reserve vegan?
Yes. EU-Bio certified estate.
Tags
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