Our Sonoma Coast vineyard experiences cooling wind from the Pacific Ocean and fog cover during many mornings, which is an ideal growing environment for Chardonnay.With this, the grapes hang longer, ripen fully and develop big apple and pear characteristics.
The handpicked Chardonnay went directly to the de-stemmer. Grapes were then pumped to our tank press where the juice was gently extracted, then pumped to a settling tank and cooled to 55 degrees F and racked (decanted) to the fermenting tank. The racked juice had very low solids. A pure wine yeast was added and the fermentation was held at 55 degrees to maintain the fresh fruit character. When fermentation was completed, malolactic fermentation was introduced to soften the wine and create buttery flavors. The wine was chilled to 28 degrees F and filtered for bottling. Gentle barrel aging for five months contributes to the luscious toasty vanilla oak nuances and complements the nice long finish.
Rich and fruity, our Jacuzzi Family Vineyards Chardonnay is a different take on the crisper, leaner versions from Italy. Luscious apple and pear flavors with a toasty, vanilla-oak finish makes this wine an exquisite accompaniment to chicken with a tarragon cream sauce, Dungeness crab, or a nice piece of Gruyère.