In our Chardonnay, bright, fruit-focused flavors keep cadence with sweet essence of oak. Baked pear, Braeburn apple and sweet tangerine are accented by wafts of floral and nutmeg. Well-balanced, the fruit remains bright and crisp, complemented by just enough oak to lend structure and complexity. This wine’s versatility makes it pleasant for sipping as well as a perfect complement to sautéed scallops or stuffed chicken breast.
More than half of the grapes for this Chardonnay came from vines that are more than 25 years old. Our oldest Chardonnay vines were planted in 1919 and the most recent in 1999, with a substantial number of blocks planted in the 1970s and 1980s. Robert believes that these mature vines give the estate Chardonnays their quality and typicite. “By typicite, I mean wines that speak of the varietal character and the place that’s Chalone,” explains Robert. “It’s in their mouthfeel, texture, brightness and minerality.” A variety of Dijon clones and field selections add complexity to the wine, including Robert’s favorite—a heritage clone planted in 1972 that gives distinctive floral notes.
This wine should continue improving in the bottle over the next two to five years. Chalone Chardonnay is the white wine for the red wine drinker, which means it complements a wide variety of foods: seafood risotto, herb-rubbed roasted chickenand veal picante are just a few great matches. Truly hedonistic.