Alexander Valley Vineyards Chardonnay 2012

"Our estate is bordered by the Russian River and since 1975 we have showcased this location with our Estate Chardonnay. The vines are planted on some of the coolest sites on our estate where daily fog is the norm. During the growing season the temperature drops between 40 to 50 degrees from day to nighttime.
2012 was a textbook growing season in Northern California with more heat accumulation days than in previous years. Moderate temperatures at bloom resulted in greater fruit set than 2011.

Consistent mild to warm days without serious heat spikes during early ripening produced heavier clusters and cluster thinning happened more than once in many blocks. The favorable weather allowed the Chardonnay grapes to reach optimal flavor development.

We harvest 70% of our Chardonnay at night when the grapes are coolest to retain the natural acidity, then cold ferment those lots in stainless steel, without malolactic fermentation or barrel aging to highlight the citrus and green apple flavors. To add balance to the wine, we whole cluster press 30% of the best fruit and barrel ferment that portion in French Oak barrels. The barrel fermented lots undergo malolactic fermentation and age on the lees for 6-8 months to develop roundness and body."
Wine notes from the winery

Food Pairings

This crisp, bright Chardonnay works perfectly with an array of rich foods, whether shellfish like bay scallops and crab, or dishes like chicken roasted with herbs. A creamy pasta creation like Fettuccine Alfredo would also work well.