Our Dijon Clones Chardonnay comes from the cool hills of the Carneros appellation, where it develops intriguing aromas of lemon peel and fresh white flowers that lead into a complex palate of pineapple, nectarine, and pear, supported by fresh acidity. This remarkable wine, served chilled, pairs beautifully with shrimp dishes, octopus salad, and a great variety of poultry dishes.
Radiant gold, our 2014 Dijon Clones Chardonnay sings from the glass with enticing aromas of lemon peel, fresh white flowers, and citrus blossom, interlaced with subtle notes of lemon tart, ground nutmeg, and honeyed graham cracker. The wine exhibits a rounded mouthfeel with refreshing acidity, opening with bright flavors of pineapple juice, sweet candied lemon, and creamy lemon curd. These lead into hints of white nectarine, yellow pear, and vanilla bean that linger through the clean, lasting finish.
The 2014 growing season was consistently temperate in Napa Valley, with moderate temperatures and minimal rain in September, allowing even ripening and yielding exquisite, balanced fruit. Our Chardonnay was hand harvested at night at an optimal level of ripeness in mid-September, and then quickly sorted and pressed in full cluster. The wine was fermented in 35 percent new French oak barrels, aged for seven months sur lie, and stirred occasionally to promote complexity. In order to preserve bright acidity and citrus notes, we did not allow malolactic fermentation to occur.
Overcast mornings and cool afternoon breezes contribute to a slow and even rate of fruit maturity, leading to an optimal balance of sugar and acid and an outstanding intensity of fruit flavors. Closely planted to 3.5-foot-by-6-foot spacing with devigorating rootstock, our Carneros estate vineyards feature Dijon Chardonnay clones 76, 95, and 96.
Food Pairing Notes
Well rounded and bright, this supple Chardonnay pairs wonderfully with a variety of seafood dishes, such as shrimp fra diavolo or octopus salad with white beans and lemon. This versatile wine also delights alongside poultry or vegetarian dishes and makes an excellent partner to Le Bonaparte, a creamy cow’s-milk cheese from Quebec.
The wine was fermented in 35 percent new French oak barrels, aged for seven months sur lie, and stirred occasionally to promote complexity