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They picked the grapes for this wine during the night to preserve freshness and purity of fruit flavors, then gently de-stemmed and pressed at the winery. We then fermented 100% of the juice sur lie in a combination of new and used American (55%), Eastern European (25%), and French (20%) oak barrels. They put less than 10% of the wine through a secondary malolactic fermentation to make sure that the wine retained its natural acidity, and we hand-stirred each barrel every two weeks for optimal flavors and to impart a rich, creamy texture to the wine.
This Chardonnay has aromas of bourbon, butterscotch, white peach, and Asian pear. On the palate, creamy toast and peachy caramelized custard flavors are complemented by a clean, hot finish. Barrel fermentation and aging is obvious in the wine, with a full, broad finish. Braised meats (lamb shank, pork loin), smoked salmon, or pasta with a cajun cream sauce.
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