Kenwood Sonoma Chardonnay
Aromas of Gravenstein apples, lime, and ginger combine with toasty vanilla notes, a lush and viscous mouthfeel, with a crisp mineral quality to the finish.
Winemaker Notes
The majority (80 percent) of the fruit for this blend was sourced from Sonoma County’s Russian River Valley renowned for its excellent Chardonnay. Additionally over half the grapes were grown on our own estate vineyards.
The 2012 vintage began with an early spring, with mild weather followed by a summer that was also temperate. The mild conditions made for an extended growing season which produced Chardonnay with excellent structure and crisp acidity. Beginning in mid September, the grapes were picked by hand and brought to the winery for whole cluster pressing. After harvest, three quarters of the juice was fermented in French oak and aged on the lees for five months to add viscosity and complexity to the blend. The remaining juice was fermented in stainless steel to retain a fresh natural flavor. After fermentation, the barrel lots used in the blend underwent a secondary malolactic fermentation to enhance the rich, round flavors.
Food Pairing
This refreshing Chardonnay is enjoyable as an aperitif and as an accompaniment to fresh greens, chicken and seafood dishes, particularly shark, mussels and scallops.
