$15.99 per bottle
"Naked" Chardonnay is fermented at a
low temperature in stainless steel. This promotes the formation
of citrusy esters such as lime and lemon, and some tropical fruit
flavors, which are prevalent in the nose and on the palate. Also
Naked Chardonnay is not put through malo-lactic fermenation.
This secondary fermentation lowers the apparent acidity
and leads to the buttery character you find in most "traditional"
Chardonnays. Thus, our Naked Chardonnay comes
through as very clean, lively, refreshing, and acidic--a real
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.