Our Chardonnay is pressed in small lots
with whole clusters, then mostly native yeast is used in the fermentation process
with very little malolactic in order to retain brightness. The wine is 100% barrel
fermented for seven months in French oak; 15% new oak, 85% 1–4 year old
barrels. Aging in French oak barrels "on the lees" develops rounder, creamier
texture in the wine. A nice jewel-like nose with inviting aromas of fresh juicy
pear and spice notes. Rich flavors of lemon, crème brulee, light spice and toast are
framed by an oak backbone. Finishes dry and crisp with a pronounced minerality.
FOOD & WINE PAIRING A succulent dish of fresh lobster tails with
a rich butter sauce, fettuccine alfredo or a butternut squash soup would be an
excellent match for our Chardonnay.
"So good for this price. Rich and creamy and ripe in tropical fruit, green apple and pear flavors, with the perfect touch of buttered toast from oak, and all that balanced and brightened with crisp acidity. Just what you want in a California Chardonnay. "
"This citrusy chardonnay carries a lot of tension in its grapefruit flavors, finishing on sweet freshness. It's tight and clean, ready for crab."
Wine & Spirits