Fermented Sur Lie (French for “on the lees”—leaving the wine on the yeast sediment in the barrel. A common Burgundian technique to add mouthfeel, aromatics and to protect from oxidation) for 1.5 years in two new 500L French Oak barrel using indigenous yeast (no added yeast). We’ve been producing a barrel aged Chardonnay since 2008 under the REININGER label.
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A cool spring and a warm hot summer developed smaller berries and clusters with moderate yields, setting the stage for intense Chardonnay character. September arrived with cooler than normal temperatures allowing more hang time and preserving higher than usual acidity. This resulted in a beautifully focused wine of polished, yellow-gold color.
Pleasing scents of wood spice threaded with notes of yellow apple, pear and orchard blossoms delight the nose. A rich, full-bodied, silky palate accompanied by alluring acidity, loam and a slight salinity present delicious flavors of Bosc pear, golden delicious apple, mango, nutmeg, sandalwood and butterscotch. Pair with halibut, crab, chicken, mushroom pastas and a triple cream cheese. – Chuck Reininger, Winemaker