Aromas of fresh pineapple, citrus and stone fruit with subtle oak imparts shadows of caramel, vanilla and toast to the fruit. In the mouth, ripe peach, melon and grapefruit dance across the palate, backed by vanilla and baking spice, which lingers for a nice, toasty finish. The mouth-filling creaminess of the wine is perfectly matched in its bright acidity, making it a lovely pairing with rich salmon dishes or roasted chicken.
To capture California’s great diversity, we sourced our Chardonnay from several select vineyards primarily along the cool Central Coast. Influenced by the proximity of the chilly Pacific Ocean, this region’s reliable marine influence frames the warm, dry days with foggy nights and mornings. The wide diurnal temperature variation allows rich fruit flavors to develop alongside bright acids. It also lengthens the growing season, resulting in concentrated flavor development in the grapes. Monterey fruit is rich with tropical and citrus flavors, while Edna Valley grapes carry fresh floral and peach notes. Bright citrus and pineapple characteristics come from Santa Barbara.To craft a well-balanced Chardonnay that pairs bright flavors with a rich, textured complexity, we used two separate fermentation techniques. A majority of the wine was fermented in stainless steel tanks at low temperatures, a slow process that retained the inherently bright fruit flavors. The remainder was fermented in oak barrels, which added weight and complexity with fine oak nuances. Regular stirring of the lees, along with partial malolactic fermentation, developed a rich, creamy texture on the palate.
Pair this well-balanced Chardonnay with rich, textured chicken dishes or fleshy seafood such as seared scallops.