Wine Label:
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Acacia winemaking starts in the vineyards well before harvest, with meticulous pruning, careful canopy and cluster management, cover crops between the vine rows, and constant monitoring of both soil moisture and grape development. Harvest begins only when the grapes have reached maturity, with the proper balance of flavor and acidity.
Acacia winemaking is all about control, gentle handling and allowing the wines to express vineyard character. Chardonnay is pressed and cold-settled, then racked primarily into small French oak barrels to ferment and age, with frequent lees stirring and partial malolactic fermentation to enhance richness and complexity. Only toward the end of barrel aging are decisions made regarding blending and individual lots for single-vineyard wines.
Winemaker's Notes:
Swirling our 2009 Chardonnay Carneros in the glass releases vivid White Lady peach, green apple, white flower and honeycomb aromas. Every sip reveals layers of baked apple and pear, green apple, white peach and hazelnut flavors that expand across the palate. Notes of hazelnut and toasted oak come from barrel fermentation, while sur lie aging adds weight to the luscious texture. This wine’s bright, balanced acidity makes it ideal for pairing with white meats; seafood and freshwater fish; and creamy soups, pasta or risotto. Reviews Wine Spectator 88 Points
Clean and crisp, with a creamy edge to the ripe pear, apple and nutmeg scents. Medium-bodied, gaining subtle nuances on the finish. Drink now through 2016. 60,000 cases made.–JL |
