The grapes for William Hill's Napa Valley Chardonnay were harvested by hand and whole cluster pressed. All juice underwent barrel fermentation at an ambient cellar temperature of 65F. Following primary fermentation, the wine underwent full malolactic fermentation with sur lie aging in 30% new American oak.
Aromas of ripe Anjou pear and creme brrlee complement layers of ripe peach, golden apple and lemon shortbread on the palate. The velvety mouthfeel is balanced by bright acidity that carries through a fresh finish with a hint of spice.
Aromas of ripe Anjou pear and creme brrlee complement layers of ripe peach, golden apple and lemon shortbread on the palate. The velvety mouthfeel is balanced by bright acidity that carries through a fresh finish with a hint of spice.
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