The wine exhibits a rounded mouthfeel balanced by refreshing acidity and opens with flavors of fresh apple pie, grilled peach and tropical pineapple. leading into shades of toasted vanilla, lemon crème brûlée and ground nutmeg that linger through the lengthy finish.
Overcast mornings and cool afternoon breezes contribute to a slow and even rate of fruit maturity, leading to an optimal balance of sugar and acid and an outstanding intensity of fruit flavors. Closely planted to 3.5’x 6’ spacing with devigorating rootstock, our Carneros estate vineyards feature Dijon Chardonnay clones 76, 95 and 96.
Harvest & Winemaking
With consistently mild temperatures throughout spring and summer, 2012 was a stellar vintage in Napa Valley, allowing slow, even ripening and yielding exquisite, balanced fruit. Our Chardonnay was harvested at an optimal level of ripeness in mid-September through mid-October. The fruit was hand-harvested at night and quickly sorted and pressed in full cluster. The wine was fermented in 35% new French oak barrels, aged for seven months sur lie, and stirred occasionally to promote complexity. In order to preserve bright acidity and citrus notes, malolactic fermentation was not allowed to occur.
Gleaming brilliant gold, our 2012 Dijon Clones Chardonnay bursts with complex aromas of ripe green apple and yellow pear, intermingled with subtle suggestions of white flowers, salted caramel and honeyed graham cracker. The wine exhibits a rounded mouthfeel balanced by refreshing acidity and opens with flavors of fresh apple pie, grilled peach and tropical pineapple. leading into shades of toasted
vanilla, lemon crème brûlée and ground nutmeg that linger through the lengthy finish.
This bright, supple Chardonnay would pair beautifully with a variety of
seafood dishes, such as gouda and gruyere macaroni and cheese with Dungeness
crab or pan-seared dayboat scallops over fennel purée. An amazingly versatile wine, this dish would also partner well with a vegetarian or poultry menu, and would finely complete a cheese course when matched with Saint André, a buttery cow’s milk cheese.