Bread & Butter Chardonnay 2016
 
Item #:
2121676-1

Bread & Butter Chardonnay 2016
Regular price
$26.97
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$19.97
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This Chardonnay opens delicately with rich notes of vanilla bean and almond husk, which recalls the aromas of a creme brulee. The creamy custard notes are balanced by a soft minerality and a hint of worn leather. Those creamy notes continue on the palate where they are joined with a light woodiness from the oak. Just like that first bite of creme brulee, this wine will melt in your mouth for a long, creamy finish.

The aromas introduced in the nose continue on the palate. Buttered popcorn and vanilla oak characters mingle with flavors of honeydew melon, lemon peel, papaya, jasmine, honeysuckle, banana, and lychee.The richness and creaminess of our Chardonnay lends itself well to creamy sauces and fish dishes.

The aromas of fresh butter, vanilla oak, and citrusfruit combine in a way that reminds me of orange Creamsicle, with a floral, jasmine hint. A decadent introduction. The aromas introduced in the nose continue on the palate. Buttered popcorn and vanilla oak characters mingle with flavors of honeydew melon, lemon peel, papaya, jasmine, honeysuckle, banana, and lychee.

The wine develops like a story in the glass as you let it breathe. It begins with a combination of bright butterscotch and soft citrus. Then the notes of cream and lemon meringue pie begin to rise to the surface and are joined with toast, smoke and vanilla flavors from the oak. Floral and canned peach aromas develop last. The wine opens up to wonderful flavors of peach, lemon zest, papaya, banana, and honeysuckle. Then buttered popcorn and vanilla oak characters emerge from the background to soften the fruit. There is a great balance of acidity and richness. Pairs well with all kinds of shellfish!

Bread and butter are flavors and aromas that develop through the winemaking process either through the use of oak fermentation and aging or malolactic fermentation (MLF). Both affect flavor, aroma, and texture in the finished wine. As winemakers, these are our “bread & butter” techniques in the cellar - that which we depend on to craft great fruit into great wine. 

Our goal is to enhance and compliment, through winemaking, what happens in the vineyard. Like the preparation of a great meal, a chef must start with great ingredients, but the mastery in the kitchen will separate a good dish from a great one.

This Chardonnay opens delicately with rich notes of vanilla bean and almond husk, which recalls the aromas of a creme brulee. The creamy custard notes are balanced by a soft minerality and a hint of worn leather. Those creamy notes continue on the palate where they are joined with a light woodiness from the oak. Just like that first bite of creme brulee, this wine will melt in your mouth for a long, creamy finish.

The aromas introduced in the nose continue on the palate. Buttered popcorn and vanilla oak characters mingle with flavors of honeydew melon, lemon peel, papaya, jasmine, honeysuckle, banana, and lychee.The richness and creaminess of our Chardonnay lends itself well to creamy sauces and fish dishes.

The aromas of fresh butter, vanilla oak, and citrusfruit combine in a way that reminds me of orange Creamsicle, with a floral, jasmine hint. A decadent introduction. The aromas introduced in the nose continue on the palate. Buttered popcorn and vanilla oak characters mingle with flavors of honeydew melon, lemon peel, papaya, jasmine, honeysuckle, banana, and lychee.

The wine develops like a story in the glass as you let it breathe. It begins with a combination of bright butterscotch and soft citrus. Then the notes of cream and lemon meringue pie begin to rise to the surface and are joined with toast, smoke and vanilla flavors from the oak. Floral and canned peach aromas develop last. The wine opens up to wonderful flavors of peach, lemon zest, papaya, banana, and honeysuckle. Then buttered popcorn and vanilla oak characters emerge from the background to soften the fruit. There is a great balance of acidity and richness. Pairs well with all kinds of shellfish!

Bread and butter are flavors and aromas that develop through the winemaking process either through the use of oak fermentation and aging or malolactic fermentation (MLF). Both affect flavor, aroma, and texture in the finished wine. As winemakers, these are our “bread & butter” techniques in the cellar - that which we depend on to craft great fruit into great wine. 

Our goal is to enhance and compliment, through winemaking, what happens in the vineyard. Like the preparation of a great meal, a chef must start with great ingredients, but the mastery in the kitchen will separate a good dish from a great one.

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