Here is the new classic we have all been striving for: a clean, dry, downright racy chardonnay. How do we get those bracing citrusy lime/Clementine notes in the nose? Picking just slightly under our historic ripeness levels. How do we keep the wine refreshing? NO malo-lactic, preserving all the green apple acidity native to our vineyard source. How is the wine paired with pristine fish fillets or a huge pile of crab claws? Priceless.
The Chardonnay white grape is a green-skinned grape believed to have originated in the Burgundy wine region of eastern France. It is now grown in various wine countries from England to New Zealand.
Chardonnay can have bold, ripe, rich and intense fruit flavors of apple, fig, melon, pear, peach, pineapple, lemon and grapefruit, along with spice, honey, butter, butterscotch and hazelnut flavors. It is commonly paired with roast chicken and other white meats such as turkey. Read More...
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