Chardonnay (New World)

Question 1

Napa Valley

Answer 1

-Produces full bodied, low acid wines that are often aged in oak giving off the smell of vanilla, butter, coconut and dill
-Many go through malolactic fermentation which give off the texture of oily, creamy, smooth, waxy and “buttery”
-Malo is MLF is a process where tart marlin acid in wine coverts to softer and
creamier lactic acid. It reduces the acidity in wine. A special bacteria called
Oenoccocus Oeni (and a few strains of lactobacillus) eat the magic acid in
wine and poop out the lactic acid. This is common in whites such as
Chardonnay and Viognier and nearly all reds

Question 2

Rombauer Chardonnay

Answer 2

• Full bodied, medium dry with medium acid
• Aged 9 months in American and French oak barrels (1/3 new)

T.N. - aromas of ripe peach, honeydew, lemon rind, creamy texture, vanilla and butter

Pairing - pork, rich fish, poultry and veggies

Question 3

Sandhi Chardonnay

Answer 3

• St Rita Hills, Santa Barbara County
• Considered a ‘village wine’ and is a blend of vineyards from the south western part of St Rita Hills
• Sustainable farming practices
• Aged 10 months in puncheon ‘large barrels’ (20% new), 6 months in tank

T.N. - aromas of meyer lemon peel, raw ginger, green apple, good gentle oak, creamy and light butter. Medium bodied with concentrated acid

Pairing - pork, rich fish, grilled veggies and poultry

Question 4

Newton Unfiltered Chardonnay

Answer 4

• Carneros with a small amounts from Rutherford
• 100% barrel fermented, aged 12 months in French oak barrels (24% new) and hand stirred biweekly to re-suspend the sediment which protects the wine from oxidation and promoted added complexity
• Individual lots are then blended and bottled unfiltered

T.N. - light straw color with faint green hue, lemon tart, citrus and chamomile. Opens up to grapefruit with balanced acidity, nutty finish, subtle cream, oak and butter

Pairing - lobster, crab, salmon, poultry, pork and mushrooms

Question 5

New Zealand

Answer 5

• Cooler maritime climate chardonnays
• More elegant with good acidity over warmer climates

T.N. - fresh vibrant with aromas of white peach, crisp citrus, a light touch of oak and an elegant creamy honey texture

Pairing - shellfish, roasted and grilled seafood, poultry

Question 6

Kumeu Village Chardonnay

Answer 6

• Hand harvested
• Fermented in 81% old French oak barriques and 19% stainless steel vats
• The barrel fermentation provides some richness, but very little oak

T.N. - citrus aromas with a flinty, mineral edginess, hints of fig and white peach. Crisp acid

Pairing - fresh/soft cheese, salmon, shellfish, poultry, pork