Winemaker Notes
Chardonnay fruit was hand sorted early in the morning and then loaded into a tank press for whole cluster pressing. The juice was settled and racked into French barrels where it aged on its lees for five months. Once the wine completed malolatic fermentation using indigenous malo strains, it was blended and bottled unfined and unfiltered.
Tasting and Food Pairing Notes
Aromas of pear, tropical fruit and vanilla, with a luscious mouthfeel, finishing with a little spice. Young Cheeses, Butternut Squash Soup, Dungeness Crab, Cheese Stuffed Chicken, Rabbit and Mushrooms. Please see Santa Rosa Junior College’s Culinary Café for additional pairings that feature Shone Farm’s organic seasonal foods.
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