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From select blocks within our Los Carneros vineyard, nestled along the San Pablo Bay, we craft this exceptional, non-sparkling Chardonnay.
The shallow clay soils and foggy maritime climate encourage slow ripening, yielding a bright Chardonnay with a harmonious balance of citrus and mineral notes.
In the cellar, Winemaker, Pauline relies on a minimalist approach, allowing the purity of the varietal to express its unique character with a subtle touch of French Oak. This medium-bodied wine offers concentrated richness and zesty brightness, showcasing medium-intense notes of preserved lemon, minerality, pineapple, vanilla, and coconut flake, culminating in a long, textured finish.
Preserved lemon, minerality, pineapple, vanilla, coconut flake
Grapes are harvested at night to keep the fruit cool and preserve freshness. Harvest begins in late August, early September when optimal ripeness and flavor development have been achieved.
Chardonnay grapes are pressed releasing the juice from the skins. The juice ferments in French oak barrels.
Chardonnay goes through 100% malolactic fermentation in the French oak barrels, softening the wines’ acidity creating a full, creamy mouth feel. Chardonnay is then aged 18-20 months imparting vanilla and toast character into the finished wine.
The wine is then bottled and aged on the cork a minimum of 6 months, and then it’s ready to enjoy!
Seafood: Oysters, Scallops, Roast cod
Vegetables: Risotto, Cheesy cauliflower steaks, Navy bean and escarole stew
Cheese: Triple cream cheese, Assorted cheese platter
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Collections
Wine
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Style
White
AWARDS AND REVIEWS
ROUND AND GENEROUS WITH BRIGHT FRUITINESS AND CRISP ACIDITY
At Chandon we carefully cultivate select grape varieties that express the exceptional terroirs of our estate vineyards in their varietal expression. Our Los Carneros vineyards sit a mere 32 feet above sea level while the proximity to the San Pablo Bay brings daytime fog and cool breezes to the region allowing for prolonged, moderate growing seasons.
Chandon Chardonnay reveals the brightness of the Los Carneros estate’s cool climate with shallow clay soils in citrus and mineral notes, balanced by delicate oaky notes from aging in French oak barrels.
Cool region with sunny days
Shallow, clay soils
Cool, foggy nights
Prolonged growing season
Sea level with maritime influences
Seasonal rainfall 8 in
WINEMAKING
Grapes are harvested by hand in late August, early September when optimal ripeness and flavor development have been achieved.
Grapes are pressed releasing the juice from the skins. The juice ferments in French oak barrels.
Chardonnay goes through 100% malolactic fermentation in the french oak barrels, softening the wine’s acidity creating a full, creamy mouthfeel.
Chardonnay is aged 18-20 months imparting vanilla and toast character into the finished wine.
The wine is bottled, and aged on the cork for a minimum of 6 months, and then is ready to enjoy!
EXPERIENCE
100% Chardonnay
Chardonnay is delicious on its own, or when paired with white fish, creamy cheeses, and risotto.
50°F – 54°F
3-4 years
FOOD PAIRING RECOMMENDATIONS
Oysters
Scallops
Roast cod
Risotto
Cheesy cauliflower steaks
Navy bean and escarole stew
Tripple cream cheese
Cheese plate
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Available in cases
Available in cases
