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92 Points, Paul Gregutt Wine Enthusiast Magazine
The 2012 vintage produced grapes with fully ripe flavors and great fruit purity. This is reflected in our Reserve Chardonnay with aromas of coconut and pineapple and a palate showing finesse, depth and substantial length. Full flavors are balanced by crisp acidity.
Enjoy this Chardonnay with buttery shrimp scampi, cream- based pasta dishes and roasted chicken or lobster.
The fruit was whole cluster pressed, the juice clarified and fermented in barrels at cool temperatures to preserve the aromas. A small portion of the wine was fermented in new French oak in order to add only a hint of oak without over-powering the fruit. The wine was stirred on the lees to add complexity. The wine only went through a partial Malolac-tic conversion in order to preserve its acidity and fruit. The result is layers of complexity with a textural mouth feel. The fruit was preserved with only hints of oak.
Drink now and over the next couple of years.