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Wine Details
Price:
$16.99 per bottle
Description:
This Chardonnay was produced with traditional Burgundian methods, utilizing substantial new French oak for barrel fermentation, then keeping the wine in contact with the yeast for the duration of barrel aging. Frequent stirring of these yeast lees, along with malo-lactic fermentation, helps soften the acidity as well as adding flavor and textural complexity. The rich fruit, toast, butterscotch qualities and creaminess of this wine have an affinity with lobster, crab,and butter/cream based sauces,as well as roast chicken and lemon sauces.
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Varietal Definition
Chardonnay:
Chardonnay is by far the most widely planted grape crop in California and dominates California’s cooler, coastal, quality wine regions. The natural varietal ‘taste and smell’ of Chardonnay is surprisingly unfamiliar to many wine drinkers, as its true character is often guised with dominating winemaking signatures. Chardonnay’s rather subdued primary fruit characteristics lean toward the crisp fruitiness of apples, pears and lemon, but the variety’s full body is capable of supporting a host of complementary characteristics, such as oak, butter and vanilla. Regardless of what is the appropriate style for Chardonnay, the varietal continues to dominate vineyard plantings in every corner of the world. Close attention to clonal selection has made this broad geographic and climactic range of Chardonnay viable in thoughtful viticultural hands.
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