With the exception of the Lolonis vineyard fruit (which was stainless steel fermented and then barrel aged for 4 months), this cuvee is fermented in barrel (20% new) and aged sur-lees for about eight months. Stirring the barrels regularly aids in the completion of malo-lactic fermentation, yielding complexity, depth of flavor and aroma. The Santa Maria vineyards add a tropical fruit character to the wine, flavors and aroma of mango, pineapple, and papaya. The Sonoma vineyards attribute citrus character and acid to the cuvee. The Mendocino vineyard, Lolonis, has a flavor profile that leans toward apples aromas of apple crisp and cinnamon.
Halibut with a white wine burre blanc sauce would complement the complex flavors of the Cuvee Chardonnay nicely.
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