Winemaker Alex Fullerton whole-cluster pressed the Chardonnay grapes, then transferred the juice into French oak barrels, with just 10% being new. No yeast was added, allowing for spontaneous fermentation over the cool winter months. With 100% malolactic fermentation, the wine spent 17 months on the lees (skins) before bottling. Both the extended lees contact and malo contribute to this wine’s weighty mouthfeel. Often, full malo can make a wine very buttery, yet this Chardonnay still retained lovely tart notes.
Exotic aromas of ripe pineapples and mangos combined with citrusy lemons and lemongrass. A second whiff revealed minerally fresh rain with earthy notes of charred marshmallows.
With a tart, yet weighty mouthfeel, this Chardonnay tasted of lemons, pineapples, and passionfruit. Mineral notes of gravel dust artfully transitioned into a long, lemon zest finish.
Food pairing suggestions:
Asian turkey lettuce cups, lobster rolls, zucchini-studded potato pancakes.
Michele Francisco, a founder and regular contributor to Winerabble, a blog primarily about Pacific Northwest wines, is living the dream in Portland, Oregon. Her passion leads some to believe she's got wine running through her veins. Contact Michele at firstname.lastname@example.org & be sure to visit her online portfolio at www.michelefrancisco.com.