Wine maker notes

Our barrel-fermented Chardonnay has room-filling aromas of vanilla and Bartlett pear, with American oak and a touch of clove and gerbera daisy. On the palate, tropical and stone fruit flavors of lychee and light pluot are complemented by a touch of toasted oak. The mouthfeel is a wonderful contrast between the richness from French and American oak fermentation and an angular, defined acidity. Picked early in the season, the Napa Carneros portion of this wine lends unexpected freshness to the smooth, creamy Napa Valley lot aged in new French oak. The finish is especially complex; it is light and refreshing, while simultaneously silky with lingering vanilla notes. Overall, this Napa Valley Chardonnay shows great balance, and the depth of flavors makes it an excellent food wine.

Technical notes

96% Chardonnay 3% Viognier 1% Semillon APPELLATION Napa Valley VINTAGE 2010 WINEMAKER Greg Kitchens ALCOHOL 13.7% PH 3.51 TA 0.68 mg/L

Food pairing

Half of this wine was barrel fermented in new French and American oak, while the other half was fermented in used French and American oak barrels; this balance of new and used oak created just the right amount of creaminess and complexity without overwhelming the fruit profile. In addition, sur lie aging, battonage, and 60% malolactic fermentation added additional texture and nuance. Serve this wine with grilled chicken, barbequed shrimp, or mahi mahi. In addition, this wine’s structure makes it the perfect wine to break down food pairing rules and serve with red meat, such as grilled lamb burgers and feta cheese.