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Maycas del Limari Sumaq Reserva Chardonnay
Complex, intense and vibrant. Good balance and fresh acidity, a mid-bodied wine with a nice long mineral finish.
Our Normal RRP: £9.99 now £8.49
Product Description
In 1996 Marcelo Papa wanted to embark upon a different, high-quality boutique winery project—and he knew that Chile had the conditions for it. He scoured the different wine valleys until he found just what he was looking for in Limarí. The valley’s exceptional luminosity, the camanchaca fog that rolls in each morning, the cool air from the Pacific Ocean, and the soils rich in red clay over a calcareous base allowed Marcelo to design a project born of what he calls “a magic valley.” The original idea was to make wines that express their origin, and he found that the classic Burgundy varieties expressed their quality, but with a character that reflected their roots in the Limarí Valley. Maycas is a project of premium wines based in the Limarí Valley, where it takes advantage of the valley’s unique characteristics to produce the classic Burgundy varieties, Chardonnay and Pinot Noir.
Clean and bright light yellow in colour. Mineral with nuances of white peaches and melon. The palate is soft and viscous structure, well accompanied by the freshness, give a long and persistent finish, with mineral nuances in the back palate.
Grower: Maycas del Limari
Grape Variety: Chardonnay
Style: Tropical and Mineral
Country: Chile
Appellation: Limari Valley
Vintage: 2015/16
Closure: CORK
Alcohol: 13.5% ABV
Bottle Size: 75cl
Grilled Salmon Kyoto
Cooking Time: 01 hrs 30 mins (approx.)
Number of Servings: 4
INGREDIENTS
1/3 cup soy sauce
1/4 cup orange juice concentrate
2 tablespoons vegetable oil
2 tablespoons tomato sauce
1 teaspoon lemon juice
1/2 teaspoon prepared mustard
1 tablespoon green onion, minced
1 clove garlic, minced
1/2 teaspoon minced fresh ginger root
4 salmon steaks (1 inch thick)
1 tablespoon olive oil
1. In a shallow glass baking dish, combine soy sauce, orange juice concentrate, oil, tomato sauce, lemon juice, mustard, green onion, garlic, and ginger. Place salmon in marinade, and turn to coat. Cover, and refrigerate for 30 minutes to 1 hour.
2. Preheat an outdoor grill for high heat.
3. Remove salmon from marinade. Pour marinade into a small saucepan. 4. Bring to a boil, and cook for 1 minute.
5. Lightly oil the grill grate. Brush or spray salmon with olive oil. 6. Cook on grill for 5 to 10 minutes, or until fish flakes easily with a fork. Turn salmon once, and brush with boiled marinade halfway through cooking time.
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