Bread & Butter Chardonnay 2016

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Bread & Butter Chardonnay 2016

Bread & Butter Chardonnay 2016

2016 CHARDONNAY WINEMAKER’S NOTES:

Eyes : The wine is bright and clean in the glass with a beautiful golden yellow tone.

Nose: The aromas of fresh butter, vanilla oak, and citrus fruit combine in a way that reminds me of orange Creamsicle, with a floral, jasmine hint. A decadent introduction.

Mouth : The aromas introduced in the nose continue on the palate. Buttered popcorn and vanilla oak characters mingle with flavors of honeydew melon, lemon peel, papaya, jasmine, honeysuckle, banana, and lychee.

Pairings: The richness and creaminess of our Chardonnay lends itself well to creamy sauces and fish dishes. I like it with soft, mild cheeses and chicken breast.

Bread: The 2013 Chardonnay was aged in 40% French. 20% Hungarian, and 40% American oak. All were a combination of new and used oak with medium toasts.
The wine was aged for 10 months before bottling.

Butter: The wine underwent 100% malolactic fermentation after primary fermentation, maximizing both the buttery flavors and softer textures.

Composition: 100% California Chardonnay

Alcohol: 13.5%

Bottling: 5000 cases produced

Availability: Out of stock

3500
Description

Details

Bread & Butter is a reference to the craft of winemaking.
Bread = Oak. Butter = Malolactic Fermentation.
The type of oak, origin, producer, level of toast, time on oak, and racking all play a vital role in developing bread-like flavors and texture of the wine. Butter characters come from malolactic fermentation. The conversion of malic acid to lactic acid produces rich, buttery flavors and changes the texture of the wine to be more creamy and soft. These factors work together to best compliment the complexity of fruit and expression of terroir produced in the vineyard.
Wine Properties

Additional Information

Type of Wine White
Bottle Size 750 ml
Appellation California
Alcohol 13.5%
Varietal Grapes Chardonnay
Vintage 2016
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Details

Bread & Butter is a reference to the craft of winemaking.
Bread = Oak. Butter = Malolactic Fermentation.
The type of oak, origin, producer, level of toast, time on oak, and racking all play a vital role in developing bread-like flavors and texture of the wine. Butter characters come from malolactic fermentation. The conversion of malic acid to lactic acid produces rich, buttery flavors and changes the texture of the wine to be more creamy and soft. These factors work together to best compliment the complexity of fruit and expression of terroir produced in the vineyard.

Appellation : California

Alcohol : 13.5%

Varietal Grapes : Chardonnay

Vintage : 2016

Bottle Size : 750 ml

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