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The grapes for this wine were whole cluster pressed to keep harsh phenolic compounds at a low level. After a short settling period, the clear juice was racked to French oak barrels for fermentation. The wine was aged on the fermentation lees for five months with regular stirring to re-suspend the lees and make a rounder, more complex wine.
Flavors of apple and pears complement the soft vanilla oak profile and créme brulee-like finish.
This Chardonnay pairs readily with a variety of foods including fresh fruit, aged cheeses, green salads, lighter pasta, poultry, pork and seafood.
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