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Cakebread Cellars Chardonnay 2021

Refreshing like the morning breeze.
Chardonnay
  • $111.00

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Citrus Fruit, Mineral, Stone Fruit, and Tree Fruit,

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

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

Grape Varietals:

Chardonnay

Winemaking:
Vegan Friendly

Maturation: 7-12 Months Oak Barrels and Stainless Steel Tanks

Awards:

WESTERN FOOD PAIRING
Grilled seafood, cheese

ASIAN FOOD PAIRING
Tempura, chutoro

Description

Cakebread Cellars Chardonnay 2021

Grape varietal & region: The very first wine released from Cakebread Cellars nearly 50 years ago was the 1973 Napa Valley Chardonnay. Grapes for this wine come from the world-famous Carneros appellation in southern Napa Valley. This region sits just north of San Pablo Bay, whose influence provides the cool, windswept conditions that produce chardonnay with the ideal balance of fruit characteristics and acidity. Soils here are predominantly Haire Loam, a light clay that helps grapevines naturally regulate vigor for fruit of intense concentration.

The 2020 growing season started off warm and dry. Mild conditions in spring were ideal for budbreak and early growth, while steady summer temperatures, with cool mornings and warm, sunny days, ripened Chardonnay grapes to perfect flavor and balanced acidity. Yields at harvest were abundant and of very high quality.

Taste profile: This wine opens with aromas of ripe golden apple, white peach, and light oak. On the palate, apple and pear characteristics are balanced by fresh acidity, and the finish is clean, with appealing hints of apple and lemon intermingling with notes of minerality. This is a versatile pairing wine—we love it with grilled seafood and nearly any selection of cheeses.

Winemaking process: The grapes were harvested by night in small batches as they reached perfect maturity. Night harvest allows the fruit to still be cool from the evening temperatures. The grapes were pressed directly in the tank as whole clusters. The juice is then transferred into French oak barrels for fermentation. A portion of the wine (4%) underwent malolactic fermentation. The wine aged for 8 months in French oak (33% new) with intermittent stirring of the yeast lees to enhance texture and complexity.