Chardonnay grown in Monterey County is distinctive and can be picked out of any blind tasting by its signature trait of tropical flavors and/or stone fruit flavors. The intensity of fruit, directed with winemaking preference for style, balanced with malolactic fermentation, produce wines that are exceptionally rich in flavor and deep in structure. Clonal selection flavors, malolactic fermentation, oak profiling and a layer of acidity exhibit themselves so that harmony is achieved throughout the tasting experience.
In comparison to the wines of other growing regions, Monterey Chardonnay will be exhibit much more developed fruit than a European style due to the extended growing season provided by the Blue Grand Canyon. In contrast to Chardonnays grown in new world regions, Monterey Chardonnay will generally be more layered in flavors and subtle in oak.
The grapes are grown, picked on flavor and barrel fermented with one simple concept in mind, make wine to be enjoyed. Pairing by style matches best with fresh Monterey County produce and seafood.
100 % Pure Monterey Chardonnay will be youthful straw yellow in color, have exceptional clarity and possess a nose that is vibrant with lime, apple, pear and perfumed vanilla with subtle floral notes. The first taste often exhibits the range of tropical fruit flavors including lemon, pineapple, mandarin, grapefruit and lime followed by a mid pallet of banana, mango, coconut, pear, apricot, peach and melon.
Generally, malolactic fermentation and a preference for minimal oak profiling adds flavor nuances of cream, custard, vanilla and butterscotch that heightens the mid pallet experience. Finish characteristics demonstrate a level of acidity that makes the tasting experience bright and refreshing. This acidity is unique and shows the true characteristics of the soils of Monterey. Alcohol is typically in the range 13.5-14.5 and is a defining characteristic.