Pale golden in color with primary aromas of lemon curd, peach, minerality, and subtle floral notes. Fresh acidity balanced with a smooth front palate full of crisp apple and peach pie flavors following through a mouthwatering mid palate and a medium finish.
The grapes were gently pressed upon reaching the winery and the juice racked to barrel after settling. The wine fermented in French oak barrels for a tighter integration of fruit and oak characteristics. We then aged the wine in French oak for ning months on the lees, stirring the lees back in once a month to add additional body and creaminess to the mouthfeel. Malolactic fermentation completed naturally in barrel.
Aged in 100% French Oak for 8 months, 50% new.
Try this wine with classic pairings like linguini with clams, halibut, chicken piccata, or even pork tenderloin with apples. For vegetarians, we recommend leaning towards rich or starchy vegetables like corn, pumpkin, or squash, and a savory tart is a great pairing. Triple Cream Brie is the perfect cheese pairing. This Chardonnay pairs well with dishes with a hint of cinnamon.
Don’t miss trying it upon release at the Tasting Room with Lisa’s cashew covered chèvre medallions topped with arugula, roasted beets, crispy prosciutto, and orange balsamic. Lisa says with Easter right around the corner, this wine will pair nicely with a classic ham with cloves, brown spices, and pineapple slices.
120 cases produced