The balanced acidity and creamy fleshy texture suggest a wine that will continue to age beautifully. The concentrated flavors exhibit just enough minerality. A long secondary fermentation, the malo-lactic, throughout the spring of 2008, helped this wine to retain great freshness during its ten month elevage in select French Burgundian barrels.
This chardonnay will pair nicely with seafood, cream-sauced pasta dishes, raclette, and Asian cuisine, where ginger, garlic, sweet basil, and coconut will complement the complex flavors in this wine.
Green apple, floral, lime and citrus blossom scents give this full-bodied Chardonnay a distinctive edge. Crisp and flinty, ending with wet stone. Drink now through 2012. 18,000 cases made.
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