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Grapes from Sonoma County’s Alexander Valley are the heart and soul of this bright Chardonnay with a rich and creamy texture. In 2006, they had a long, cool growing season which led to a late, drawn out harvest. They’re not complaining though – longer hang time intensified the flavor and development of the grapes. The wine’s 23% stainless steel fermentation helps retain its fruit esters for flavors of baked apple, pear and peach, while its 77% oak fermentation lends characteristic flavors such as vanilla and nutmeg. The wine also underwent 12% malolactic fermentation to add texture and a broader mouth-feel. This is a bright and approachable wine that tastes like apple pie in a glass that’s better than Mom’s!
Add the dessert flavors of this Chardonnay to dinner by pairing this rich, creamy wine with dishes such as smoked chicken with fettuccine alfredo or prosciutto-wrapped scallops.
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