Those cool summer days are just perfect for the type of Chardonnay we make -- powerful, complex wines with high natural acid levels. Grapes from the Carneros district vineyards that went into this wine were harvested with higher than normal natural acidity, and the subsequent malo-lactic fermentation was especially vigorous. The result is a Chardonnay with a creamy texture and an attractive element of toast, or grilled bread, in the aroma.
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