Floral, Stone Fruit, Pepper / Spice, and Mineral, Creamy / Buttery and Sweet Spice
BODY: Full
DRYNESS: Neutral
ACIDITY: Medium
TANNIN: Light
ALCOHOL (%): High (More than 14%)
Origin: California (Napa, Sonoma, Russian River Valley & More), United States of America
Grape Varietals:
Chardonnay
Winemaking:
Direct Press and Malolactic Fermentation
Maturation: 7-12 Months Oak Barrels
Awards:
WESTERN FOOD PAIRING
grilled shellfish, soft cheese
ASIAN FOOD PAIRING
Grape Varietals & Region: 100% Chardonnay. Sangiacomo Vineyard, Carneros, California
Taste Profile: The Sangiacomo Chardonnay is a beautiful bright gold colour with powerful aromatics. Passionfruit and kiwi jump from the glass which is matched by spiciness, mainly white pepper. There are layers of honeysuckle and jasmine. Round and rich this is a very luscious wine. The fruit moves to more apricot and pear on the palate while pretty jasmine persists. This is a lush rich wine that can be enjoyed in it’s youth or develop nicely over the next 6-7 years
Winemaking Process: The grapes were harvested in the dark early morning under the bright tractor lights. These night picks allow the cool fog to keep the grapes fresh prior to their delivery to the winery. The grapes were whole bunch pressed and kept overnight in a cool tank, where the next morning the juice is inoculated, stirred up, and then moved to barrel (20% new) for the primary fermentation. Every barrel is allowed to go through malolactic fermentation naturally. Each barrel is then monitored for flavour profile changes, and each barrels malolactic fermentation is halted at the perfect point, which lead to 48% malic to lactic conversion that year.
