Rob Lloyd (who was formerly on the winemaking team at Rombauer) has produced an unabashed California Chardonnay. The grapes come from two Sangiacomo Vineyard sites, Home Ranch and Green Acres in the Carneros region. Picked at their peak of ripeness, the grapes are gently pressed, settled, and moved to barrels to be cold fermented. The room is kept at a very low temperature keeping the wine from fermenting too rapidly and thus losing its aromatics. The wine slowly undergoes primary and secondary fermentation for nime months before being racked off its primary lees and bottled.
"Layers of tropical fruits, pear, and apple wrap around refreshing acidity and fresh lemon, all supported by rich notes of vanillin leading into a powerful, yet elegant finish."
"Layers of tropical fruits, pear, and apple wrap around refreshing acidity and fresh lemon, all supported by rich notes of vanillin leading into a powerful, yet elegant finish."
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