A 93 point gold-medal winner at the 2018 North Coast Wine Challenge. 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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Silver Medal, Sonoma County Harvest Fair
93 - Gold Medal, 2018 North Coast Wine Challenge
89 Points, California Grapevine
Aromas & Flavors
This Chardonnay delights with aromas of pear, white peach, orange blossom, vanilla, graham cracker and buttercream, perfectly balanced by flavors of Fuji apple, cinnamon, apricot, quince and hazelnut. Lingering creamy and toasted oak notes round out the 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
The grapes 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 94% malolactic fermentation, then is sur lie aged and stirred every two weeks until final blending in April, followed by bottling in June.
Overall, 2016 was a good year, with a spring that produced great set. Despite another year of drought conditions with some rains in the area, the vines produced ideal yields. Overall warmer temperatures during the summer months allowed fruit to achieve mature, ripe flavors. The grapes were harvested in late August and early 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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