Our Chardonnay fruit was harvested in the early morning hours and crushed immediately to reduce the amount of skin to juice contact. After inoculating the grape juice, we move it to small French oak barrels and ferment our Chardonnay in the barrel. Upon completion of the initial fermentation we also undergo a secondary, malolactic, fermentation. The malolactic fermentation develops the rich butter characteristic of our Chardonnay wine. After the malolactic fermentation is complete we allow the wine to rest on the lees to develop a hint of yeast character, followed by bottling, and storage where it is bottle aged to maturity. Balanced and food friendly, our Chardonnay proves to be complex without being assertive. With hints of apples, pears, and butterscotch our Chardonnay is creamy with a nice lingering finish.
Pair our Chardonnay with poultry, grilled ahi tuna, creamy pasta dishes, brie cheese, scallops, and prawns.
|Wine Style||White Wine|