Winemaker Notes
Toasted Head Chardonnay is known for its layered aromas of baked apples, brown sugar, butterscotch, and toasted marshmallows. The palate is a rich display of warm vanilla bean cream, apple caramel custard, and toasted macadamias. Barrel fermentation and aging are obvious in the wine, as expressed by its full, broad finish.
This Chardonnay pairs well with braised meats (lamb shank, cranberry stuffed pork loin), smoked salmon, or pasta with a Cajun cream sauce.
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.