Double Gold, 96 points at the 2019 Sunset International Wine Competition. This wine is comprised of grapes from 60 different vineyard lots in Sonoma County that are blended together to create one full-bodied, delicious Chardonnay.
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Silver Medal, 2020 San Franciso Chronicle Wine Competition
92 Points, The Tasting Panel Magazine
Silver Medal, 2019 Press Democrat North Coast Wine Challenge
90 Points, California Grapevine
Silver Medal, 2019 International Women's Wine Competition
A Top 100 Wine, Sonoma Magazine
Double Gold Medal, 2019 Sonoma County Harvest Fair
Double Gold, 96 pts, 2019 Sunset International Wine Competition
Aromas & Flavors
This Chardonnay delights with aromas of pear, white peach, graham cracker, vanilla and buttercream, perfectly balanced by vibrant and refreshing flavors of Fuji apple, cinnamon and Meyer lemon. 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 destemmed, pressed, then cold settled in stainless steel tanks before moving to barrels for fermentation. Aged separately in French oak, the wine completes 85% malolactic fermentation, then is sur lie aged and stirred every two weeks until final blending in April, followed by bottling in June.
The 2017 season began with much-needed record rainfall during the winter months, followed by a mild spring. A very warm summer followed, including a scorching hot Labor Day heat spike and unusual rain in September, before it finally cooled off into fall. Overall it was a challenging harvest, but diligent attention in the vineyards led to the perfect blend of aromas and flavors that we desire in our wines. The last Chardonnay grapes were picked the beginning of October.
Grilled Shrimp Tortilla Sandwich
A unique version of a quesadilla, with grilled shrimp, tomatoes & avocado and served with cilantro pesto for dipping. Substitute shrimp with chicken, beef, portabella mushrooms or Ahi tuna for something completely different.
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