This Chardonnay opens delicately with rich notes of vanilla bean and almond husk, which is reminiscent of a decadent crème brûlée. The creamy notes are balanced by a soft minerality and a hint of tropical fruit.
Those creamy notes continue to your palate where they are joined with bright acidity and well integrated oak that leads into a long, creamy finish.
Any seafood dish that features butter or brown butter sauce… baked chicken, creamy pastas or soups, squash
and winter vegetables.
OAK: American and French oak
BUTTER: Partial Malolactic Fermentation
- ALCOHOL: 13.5%
- TA: 6.1 g/L
- pH: 3.6