Chardonnay Los Carneros
2018
Wine Specs
Vintage
2018
Varietal
Chardonnay
Appellation
Los Carneros
Acid
6.7 g/L
pH
3.25
Aging
14 months in barrel
Fermentation
Oak Barrels | 2/3 New: 60% French, 40% American
Alcohol %
14.5
In Stock
Wine Specs
Vintage
2018
Varietal
Chardonnay
Appellation
Los Carneros
Acid
6.7 g/L
pH
3.25
Aging
14 months in barrel
Fermentation
Oak Barrels | 2/3 New: 60% French, 40% American
Alcohol %
14.5
Wine Profile
Vineyard Notes
For our Chardonnay, we selected vineyards in the famed Los Carneros (Rams in Spanish) region known for the cooling afternoon breezes that blow across vineyards straight from the Pacific Ocean. The combination of wind and fog makes for a dramatic daily temperature drop that slows down the ripening of the grapes and helps this Chardonnay develop complex flavors and structure.
Production Notes
Chardonnay grapes, from individual vineyard blocks, were carefully hand harvested at night into small picking boxes to bring the fruit into the winery intact and cold. The grapes were then gently whole-cluster pressed and fermented in oak barrels (60% French and 40% American) of which two-thirds were new. A 70% of the wine was allowed to undergo malolactic fermentation, to soften the bright acidity. The wine was aged in barrel for 14 months, with weekly stirring of the lees (bâttonage) to optimize its texture, richness, and complexity.
Winemaker Notes
This wine greets you with aromas of crème brûlée accented with hints of pear, white peach and apricot, supported by toast and brioche This Chardonnay is complex and rich, balanced with bright acidity which leads into the long crisp finish.
Food Pairing Notes
Enchiladas de camarón, Dungeness crab, adobo rubbed chicken, or citrus grilled pork tenderloin. Semi-hard cheeses such Manchego or aged cheddar.
Product Reviews
Nora
(Jun 22, 2023 at 12:41 PM)
I recently paired this beautiful Chardonnay with my honey & peach glazed pork chops. Often times a Carneros Chardonnay is a bit too oaky or buttery to pair with this dish. Because of the creaminess with hints of pear, peach and apricot, this one was perfect! It’s bright acidity really brought out the flavor in my dish. And of course, who doesn’t love a long crisp finish?