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2017 Chardonnay Reserve Image
Wine Specs
Vintage
2017
Varietal
Chardonnay
Appellation
Santa Barbara County
Alcohol %
13.5

2017 Chardonnay Reserve

The 2017 Chardonnay Reserve combines notes of baked apple pie and freshly ripened pineapple and starfruit on the nose, with an underlying touch of honeycomb. On the palate, you will taste the balanced flavors of Meyer lemon, yellow apple, and white flowers met with lively acidity, a creamy mouthfeel and a touch of nuttiness. 

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$45.00
 
SKU: W_17CHARDRES
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$540.00
/ Case of 12
 

GRAPE BLEND

100% Chardonnay, Santa Maria Valley

TASTING NOTES

The 2017 Chardonnay Reserve combines notes of baked apple pie and freshly ripened pineapple and starfruit on the nose, with an underlying touch of honeycomb. On the palate, you will taste the balanced flavors of Meyer lemon, yellow apple, and white flowers met with lively acidity, a creamy mouthfeel and a touch of nuttiness.  

WINEMAKING

Grapes for the 2017 Chardonnay Reserve come from the Goodchild Vineyard in the east corner of the Santa Maria Valley. On October 4th, 2017 the grapes were hand-harvested at night and delivered to the winery before sunrise. Upon arrival the fruit was gently whole-cluster pressed to a stainless-steel tank and left to settle. The juice was racked off the lees after 24 hours of settlingto barrel for “native” (uninoculated) fermentation. The young wine underwent twice monthly batonnage (lees stirring) to build texture and mouthfeel. After primary fermentation the barrels were topped and left to go through malolactic fermentation naturally. After nine months of barrel aging in a combination of 30% new 70% neutral French oak barrels the wine was blended to taste and bottled to just 288 cases. 

FOOD PAIRING

This exquisite Chardonnay will pair well with most foods that have toasty or nutty flavors and creamy textures. Try a grilled salmon steak with mushroom risotto, or go for pan seared scallops with garlic cream sauce. Fall favorites like pumpkin ravioli and butternut squash are also perfect complements.

MAKERS

Bion Rice, Director of Winemaking

Matt Smith, Consulting Winemaker

Jon Flores, Production Manager

Jose Gomez, Cellar Master

Guadalupe Chavez, Assistant Cellar Master

CHEMISTRY

pH: 3.60

Total Acidity (TA): 5.49g/L

Alcohol: 13.5%

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