Description
WINEMAKING NOTES We barrel fermented 60% of this wine and aged that portion in barrel for 6 months, stirring the lees every month. This method offers the wine a touch of brown spice and vanilla, while cold fermenting the remainder to maximize a fresh fruit-forward character. Our Sonoma County Chardonnay displays aromas of baked apple, pear and pineapple along with apple blossom aromas. On the palate, the baked fruit and toasty nutmeg leads to a creamy, well-balanced finish. FOOD PAIRINGS Enjoy this lively Chardonnay now and over the next couple of years with soft mild cheeses, pasta with a white cream sauce or roasted turkey. THE VINEYARDS A mild, dry winter encouraged early bud break in Sonoma County in 2014. The growing season was very warm overall, but tempered by some overcast days in late July and late August plus a heavy drizzle in early September. We started picking this Chardonnay, beginning August 30th and fi nished picking the last of our Chardonnay October 6th.
