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TASTING NOTES: Cakebread Chardonnay
One of the richer, weightier chardonnays we’ve made in recent years, our wine vintage is redolent of creamy golden apple, Asian pear and honeydew melon with complementary coconut and sweet oak scents. Fresh and lively on the palate, with rich citrus, apple, melon and tropical fruit flavors, it culminates in a long finish featuring pleasing mineral and spice tones.100% of the fruit was hand-harvested at night to ensure the grapes retained their purity of flavor and bright natural acidity. The fruit was then whole-cluster-pressed to further preserve freshness and varietal intensity, with the free-run juice transferred to a mix of French oak barrels (96%) and stainless steel tanks (4%) for fermentation. After primary fermentation completed, 31% of the wine was put through a secondary, malolactic fermentation to enrich its flavors and texture. The barrel-fermented portion of the wine aged sur lie (on the yeast lees) in 28% new French oak barrels for eight months, with bi-weekly stirring of the lees to layer the wine’s crisp, vibrant fruit with an appealingly creamy, slightly yeasty tone.
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