Winemaker Notes
The Chardonnay grape is extremely versatile and pairs wonderfully with many types of cuisine. It's a favorite for chicken dishes in light cream sauces as well as seafood alfredo. It pairs nicely with spring greens tossed with herb vinaigrette as well as luncheon-style salads such as a classic chicken caesar or grilled salmon served over a bed of radicchio and endive. For other main courses, try it with grilled pork smothered in apple chutney, shrimp scampi or veal scaloppini.
California’s most praised white wine, Chardonnay is also the state’s most planted white grape variety. Diverse terrain and microclimates allow for an incredible range of wine styles.
Chardonnay planted in the cooler, coastal zones takes on bright characteristics like lemon zest, key lime, green apple and wet flint. For this style, look to the chilly Sonoma Coast, Carneros, Santa Cruz Mountains, Santa Lucia Highlands and Edna Valley.
The inland zones of California’s coast, such as the Russian River, Sonoma, Napa and Livermore Valleys maintain a more Goldilocks-esque climate where both styles go. Early picking retains acidity and creates a leaner style but leaving the grapes to hang creates an approachable Chardonnay, balancing richness and finesse.
Chardonnay also plays a major part in the sparkling wine production of the Anderson Valley and Carneros.