Hudson Vineyards Estate Chardonnay 2020

100% barrel aged - when you are dying for buttery goodness

Chardonnay

$132.00

Quantity

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Citrus Fruit, Tree Fruit, Stone Fruit, and Mineral, Creamy / Buttery and Sweet Spice

BODY: Medium +
DRYNESS: Dry
ACIDITY: Medium +
TANNIN: Light
ALCOHOL (%): Pronounced (12-14%)

Origin: California (Napa, Sonoma, Russian River Valley & More), United States of America

Grape Varietals:

Chardonnay

Winemaking:

Direct Press, Malolactic Fermentation, and On Lees Ageing

Maturation: 13-18 Months Oak Barrels

Awards:

WESTERN FOOD PAIRING
Lobster rolls, Carbonara pasta

ASIAN FOOD PAIRING
Egg tarts, San Lou Mi Fen

Hudson Vineyards

Founded in 1981, Hudson Vineyards is situated deep in the heart of the gently rolling hills of Napa Valley’s Caneros District. Hudson Vineyards is owned and operated by Lee and Cristina Hudson, and John Kongsgaard is the head winemaker

Description

Hudson Vineyards Estate Chardonnay 2020

Over thirty years of meticulous winegrowing and winemaking experience goes into each bottle of Hudson Wine. Additionally, Hudson Vineyards’ premium grapes are sold to 27 wineries in Napa and Sonoma counties, some of which produce wines from specific vineyard sites identified as distinct and bear the ‘Hudson Vineyards’ designation on their labels.

Grape Varietals & Region: 100% Chardonnay from a combination of 5 distinct blocks from the Hudson Estate planted to Heritage Shot Wente clone.

Taste Profile: Stunning, showing a generous and smooth mix of vibrant, juicy fruit with lemon curd, peach and Fuji apple, hints of dried tarragon, a touch of sea salt on ripe melon and a smidge of buttery pastry on the long finish

Winemaking Process: 100% barrel fermentation, aged in about 60% new French oak

Buttery & Honeyed Whites

Full-bodied fruit and spice, often with the ability to age. This style usually relies on new oak to impart vanilla driven characteristics. Malolactic fermentation & on lees ageing also contributes to the texture

Malolactic fermentation

MLF is a process that results in reduction in acidity & the production of buttery texture & taste profile, often applied to more bodied styles of red & white wines
While not all creamy whites or rich fruity reds undergo MLF, and can adopt similar profiles from barrel ageing,