Bulk Discounts of 5% & 8% Off for orders above 6 & 12 bottles respectively!

Sale

Cakebread Cellars Chardonnay Reserve 2021

A versatile babe, ready to please.
Chardonnay
  • $162.00

Learn More

Pepper / Spice, Stone Fruit, Tree Fruit, and Tropical 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: 13-18 Months Oak Barrels

Awards:

WESTERN FOOD PAIRING
Seared scallop, lobster

ASIAN FOOD PAIRING
Peking duck, braised sea cucumber

Description

Cakebread Cellars Chardonnay Reserve 2021

Grape varietal & Region: The Carneros appellation in the southernmost winegrowing region in Napa Valley has perfect conditions for growing Chardonnay—cool, windswept, gently rolling vineyards with the kind of loamy soils that naturally control vine growth. An extended growing season here allows grapes to develop slowly, with high acidity and exquisite balance. The family is proud to farm four estate vineyards here, all located near each other on a low ridge. They've planted more than a dozen Chardonnay clones, so that grapes from these vineyards give distinct but complementary personalities. Each vintage, the team select the very favorite lots and blend them to produce their very own complex and layered Chardonnay Reserve.

The 2019 growing season began with ample rainfall to fill the soils. A long, warm summer with cool foggy mornings and plenty of sunshine allowed the grapes to ripen slowly and evenly, preserving the freshness in the fruit.

Taste profile: The wine opens with aromas of creamy golden apple, peach, and baking spice that lead into intense, concentrated flavors of sweet apple, melon and pear. This is a balanced, fresh wine, with the kind of acidity that makes pairing with food easy. 

Winemaking process: When grapes reach full maturity, the team harvest them by night in small batches, while they’re still cool from evening temperatures. The grapes are pressed as whole clusters, and fermented by individual lots in French oak (36% with native yeast). Stirring of the yeast lees during 15 months of aging in French oak (35% new) enhances the wine’s texture and complexity. They then blend individual lots and reintroduce the blend into barrels to fully harmonize the finished wine.