Bachelder Les Villages Bench Chardonnay
Originally hailing from Canada, the couple has returned to their roots and are now entirely focused on making wine in the Niagara Peninsula and raising the profile of this region.
Our Normal RRP: £35.99 now £33.99
Product Description
Thomas Bachelder will be known as the first winemaker at Le Clos Jordanne. Thomas Bachelder, a Québécois Chardonnay and Pinot Noir specialist who has lived and made award-winning wines in Burgundy, Oregon and Niagara, has now started his own project! In their first vintage in 2009, they made three Chardonnays from three different regions – Burgundy, Niagara and Oregon. Years of making Chardonnay – in Meursault and Corton-Charlemagne in Burgundy; in the Willamette Valley in Oregon and in Canada‘s Niagara – has taught Thomas to be as natural as possible in his winemaking. Pressing of the grapes was therefore very gentle and fermentation was carried out only with wild yeasts. Malolactic fermentation took place in specially selected oak barrels, followed by an extended ageing period which has made the wine more sinewy, broader on the mid-palate, more integrated, elegant, subtle, truer to its terroir and, surprisingly, less oaky.
Pale straw with golden hues. A restrained, focused and precise bouquet, intense yet fresh with aromas of cashews and spice. The palate has a lovely texture, with an elegant stoniness underpinning a buttery, silky mouthfeel. Delicate with a beautiful, textural quality on the finish.
Grower: Bachelder
Grape Variety: Chardonnay
Style: Buttery and Rich
Country: Canada
Appellation: Niagara
Vintage: 2021/22
Closure: CORK
Alcohol: 13.5% ABV
Bottle Size: 75cl
Vietnamese Crab Salad with Rice Noodles
Cooking Time: 00 hrs 30 mins (approx.)
Number of Servings: 2
INGREDIENTS
For the dressing //
50g/2oz sugar
50ml/2oz fish sauce (nam pla)
50ml/2fl oz lime juice
1-2 small chillies, seeds removed, finely sliced
2 garlic cloves, crushed to a paste with a pinch of salt in a pestle and mortar
2 tsp finely grated fresh ginger
For the salad //
125g/4oz thin ready-made rice noodles, softened by placing them in a bowl of boiling water for five minutes, then rinsing and draining
300g/10½oz cooked crabmeat (brown and white meat if possible)
300g/10½oz cucumber, seeds removed, chopped
150g/5oz radishes, sliced
75g/3oz unsalted peanuts, toasted under a hot grill until golden, then any skin rubbed off, roughly chopped
2 tbsp chopped fresh coriander
1. Place all the ingredients for the dressing into a bowl and mix well.
2. Place the drained noodles into a large clean bowl and add the dressing.
3. Toss to coat, then add the brown crab meat (if using), the cucumber and the radishes and toss to mix again.
4. To serve, place onto a serving plate or bowl and sprinkle over the white crab meat, the toasted peanuts and chopped coriander.
£107.97 £101.97
4 in stock
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