Our 2016 Russian River Chardonnay will go out this week to all of our Summer Whites club members. One of our most popular wines, this vintage will likely go quickly.
As some of you may recall, the winter of 2016-2017 was wet and chilly. Our secondary ferment (aka, the MLF or malo-lactic fermentation, where malic acid is converted into lactic acid by a lactobacillus bacteria) stopped about 85% of the way through due to colder temperatures in the cellar. After tasting we chose not to restart it — the remaining malic acid, we think, gives the wine a pleasing hint of green apple electricity. The wine conditions sur lie in old/neutral oak until bottled, and our diligent battonage through winter rounds out the angles.
The result is a graceful Chardonnay showing us the best of its Russian River provenance: bursting with stone fruit and biscuit aromas, apple and citrus flavors, integrated over a backbone of crisp, table-friendly acids.
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