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Wine Details
Price:
$20.00 per bottle
Description:
The perfect example of a well-made, barrel fermented Chardonnay from a cool climate. What better to match with a piece of wild salmon, a fresh lobster, a plate of scallops or an herb-roasted chicken? All those yummy lemon, golden apple and pear flavors well integrated with toasty oak, yet still with that bright acidity to wash everything away and make you want to start again…Well, that’s what our 2003 Brick Kiln Chardonnay offers. It’s a clean, bright, tasty chardonnay made like a high quality village wine from meursault in burgundy. Our Brick Kiln has spent ten months in new, one year old and two year old French oak barrels, and was put through partial malolactic fermentation. Don’t miss out…this is a well rounded, versatile chardonnay that will easily make the transition from season to season at the dinner table.
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Varietal Definition
Chardonnay:
Chardonnay is by far the most widely planted grape crop in California and dominates California’s cooler, coastal, quality wine regions. The natural varietal ‘taste and smell’ of Chardonnay is surprisingly unfamiliar to many wine drinkers, as its true character is often guised with dominating winemaking signatures. Chardonnay’s rather subdued primary fruit characteristics lean toward the crisp fruitiness of apples, pears and lemon, but the variety’s full body is capable of supporting a host of complementary characteristics, such as oak, butter and vanilla. Regardless of what is the appropriate style for Chardonnay, the varietal continues to dominate vineyard plantings in every corner of the world. Close attention to clonal selection has made this broad geographic and climactic range of Chardonnay viable in thoughtful viticultural hands.
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