This Virginia Chardonnay has lovely aromas of dried orange, sage, and shallots. This medium-bodied Chardonnay maintains a crisp acidity in the from yielding cooked apples on the front. Subtle oak and spicy notes of cinnamon, nutmeg, and turmeric meet the mid-palate, followed by vanilla, caramel, and toasted marshmallow on the finish.
Bronze Medal, 2017 American Wine Society Competition
Chardonnay grapes were sourced from TWABR’s Rock Mill Vineyard and Meriwether Vineyards in Broad Run, Virginia.
The 2016 Chardonnay is barrel fermented and aged in a combination of new and neutral American Oak barrels. The Chardonnay has gone through partial malolactic fermentation subsequent to the primary fermentation to develop a smooth creamy texture, but also maintain the proper acidity level. The 2016 Chardonnay was bottled on June 14, 2017.
Food Pairing Notes
Fall soups, fattier fish, like swordfish, seafood in rich sauces, and light pork dishes, as well as mild aged cheeses make a great match for the 2016 Chardonnay.