This is not just a bottle of Chardonnay. This is actually 60 different individual Chardonnays blended into one. This is probably the most complex wine that we make, if you think about it that way.
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Aromas & Flavors
The 2015 Ferrari-Carano Chardonnay from Sonoma County has superior lots of wine from our vineyards in Alexander Valley, Dry Creek Valley, Russian River Valley and Carneros. This full-bodied and refreshing Chardonnay boasts aromas of graham cracker, quince, lemons, orange blossoms, lychee, and white peaches perfectly balanced by flavors of Meyer lemon, pear and butter cream with a toasty vanilla finish.
This versatile Chardonnay pairs perfectly with seafood, poultry, white meats and dishes with cream sauces. Try preparations that include citrus, butter, cream, cheese, bacon, nutmeg, thyme, basil or toasted nuts.
How It's Made
Over 60 individual Chardonnay lots are gently destemmed, pressed, then cold settled in stainless steel tanks before moving to barrels for fermentation. Aged separately in French oak, the wine completes 89 percent malolactic fermentation, then is sur lie aged and stirred every two weeks until blending in April.
2015 was another drought year in California. We did have some rains in February followed by a warm spring which led to early bud break. Temperatures were cool through the months of March, April and May, but warm weather in July and August allowed fruit to achieve mature ripe flavors. An overall moderate growing season all year with warm days, cool nights and unusual summer rains led to an early harvest in September.
Butternut Squash & Mushroom Risotto
Pasta & Side Dishes
The classic Italian rice dish made with Arborio rice. This recipe combines the sweet caramelization of butternut squash with the earthy characteristic of wild mushrooms to create a symphony of harvest flavors.
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