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Ninety percent of the 1997 Santa Barbara Chardonnay was barrel fermented in French and American oak barrels. The wine was aged "sur lie" for seven months and stirred monthly. "By circulating the lees, I'm adding a soft, creamy dimension to the wine. Each time the yeast cells are stirred up, the texture of the wine evolves, resulting in the silky mouthfeel I'm trying to achieve." Chuck allowed 80% of the wine to go through malolactic fermentation. Excellent food pairings with Meridian Vineyards' Santa Barbara County Chardonnay include poultry, fish, pork, cream sauces, and mildly spicy foods.
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