Bostavan DOR Traminer Chardonnay (Moldova): the cold of Bessarabiya doesn't impede producing powerful and chewies whites

The Chardonnay - Gewürztraminer assemblage is an increasingly established trend on the European continent. Both are already two global varieties, especially the Chardonnay (also called Auvernat) that comes from Bourgogne as you know. The Traminer comes from the Italian Alto Adige and also likes the predominantly cool climate limestone soils. This aromatic variety gives very complete wines when combined with Chardonnay, which will provide structure in the mouth and aptitude to an optional aging in oak. Let's see how this marriage is expressed when it comes out of Republic Moldova's heart.

2018 vintage: Golden yellow color marked by aging. Aromatic register that passes through the mature tropical and the flowers with great intensity. The yellow flower stands out and under that aromatic complexity fresh must, French melon (the round orange) or banana notes. Round entrance. Chewy and powerful development. It develops with a good roundness and the controlled freshness of both varieties. The floral notes are the protagonists, but also the candied orange peel, the roasted peach or the tropical fruit. Long and off-dry finish, with a mischievous and spicy bitterness. Less than $5.


Bostavan winery is one of the Château Purcari Group's wineries, one of the Moldovan wine leaders. With 850 hectares, most of it in the central part of Moldova, the leadership and productivity of this winery has no dispute. Chardonnay has a very positive aging capacity and in this case we can keep this reference for 7 more years without fear. It will be very interesting how those unique orange peel sensations evolve. The serving temperature can move around 13ºC to maintain seriousness and class. As a pairing it accepts white meats given the structure of the wine. I recommend a chicken bruschetta, or  a traditional Sarmale (cooked cabbage leaves wrapped around a variety of fillings, which in this case can be a pork-beef mix).


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