 |
|
Wine Details
Price:
Description:
Our chardonnay is done in the classic style with oak contact and malolactic (ML) fermentation. ML is a bacterial ferment in addition to the normal yeast ferment and converts malic acid (the acid in apples) to lactic acid (the acid in cheese, yogurt, etc.). Lactic acid is a weaker acid, hence the wine is softened and less sharp. ML also produces diacetyl, which is the chemical that gives butter most of its flavor. So when a chardonnay claims to be buttery, it's the truth! Oak enriches the tannins, plus, believe it or not, imparts some vanilla flavor (oak lumber has a wee bit of vanillin in the lignin.) ML takes away some of the bright, fruity character of a wine and makes it more austere.
|
|
Varietal Definition
Chardonnay:
Chardonnay is by far the most widely planted grape crop in California and dominates California’s cooler, coastal, quality wine regions. The natural varietal ‘taste and smell’ of Chardonnay is surprisingly unfamiliar to many wine drinkers, as its true character is often guised with dominating winemaking signatures. Chardonnay’s rather subdued primary fruit characteristics lean toward the crisp fruitiness of apples, pears and lemon, but the variety’s full body is capable of supporting a host of complementary characteristics, such as oak, butter and vanilla. Regardless of what is the appropriate style for Chardonnay, the varietal continues to dominate vineyard plantings in every corner of the world. Close attention to clonal selection has made this broad geographic and climactic range of Chardonnay viable in thoughtful viticultural hands.
|
|