Matthias Gaul Chardonnay Asselheim

Chardonnay from the Palatinate, which neither strives for Burgundian imitation nor for light summer wine appeal — but goes its own way: strong, yet fresh, with clear origin.

Matthias Gaul cultivates vineyards around Grünstadt in the northern part of the Palatinate. The single vineyard site Asselheim features calcareous soils that give the Chardonnay a mineral undertone—a counterpoint to the barrique aging, which lends the wine structure and depth without masking it.

In the glass , aromas of ripe yellow pear, butterscotch, and a hint of citrus zest are revealed. On the palate, it is full-bodied, the oak notes remain integrated, and the acidity keeps the weight in balance. The finish is long and slightly spicy.

• Dishes: Veal medallions in cream sauce, lobster bisque, pan-fried pike-perch with parsley butter or mature Brie
• Temperature: 11–13 °C
• Occasion: Dinner for two, wine pairing with a multi-course meal