Many people consider 'unoaked Chardonnay' a four letter word. It's understandable in many way, as the fruit used in a lot of unoaked wines was the lowest quality that wouldn't hold up to any time in barrel. Over the years the quality of grape growing has improved, providing better and better raw material for the wineries, and the ability to raise the level of their unoaked wine game has improved as well. Examples like this will still see some of the malolactic fermentation which provides the buttery tones and soften some of the acidity, but the natural richness of the fruit doesn't need to be bolstered by aging it in oak.
The first aromas are creamy lemon curd and hints of tropical white fruits, citrusy but not harsh or austere, more like walking through the produce section of the grocery store with fresh samples cut. Round melon and white fruits abound on the palate, with just a touch of apple and citrus on the palate to cut through on the palate and provide some freshness. This doesn't need the oak, you won't miss it at all, and it will be a perfect everyday food and cocktail option.
The first aromas are creamy lemon curd and hints of tropical white fruits, citrusy but not harsh or austere, more like walking through the produce section of the grocery store with fresh samples cut. Round melon and white fruits abound on the palate, with just a touch of apple and citrus on the palate to cut through on the palate and provide some freshness. This doesn't need the oak, you won't miss it at all, and it will be a perfect everyday food and cocktail option.
RSS Feed
