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Our Chardonnay is pressed in small lots with whole clusters, then mostly native yeast is used in the fermentation pro...Read more...
Food Pairings for Martin Ray Chardonnay
Clear and pale in the glass. "Fruity" nose. Very much fruit forward wine--apple, kiwi, table grapes. This wine definitely has a sweet characteristic. If it had some acid, I might be more enthusiastic about this wine. It's a very easy drinking wine, but there is no sophistication, here. We had it with grilled chicken breast, last night. Maybe that wasn't the best match for me. US$13.99 at Total Wines.
Our Chardonnay is pressed in small lots with whole clusters, then mostly native yeast is used in the fermentation process with very little malolactic in order to retain brightness. The wine is 100% barrel fermented for seven months in French oak; 15% new oak, 85% 1-4 year old barrels. Aging in French oak barrels “on the lees” develops rounder, creamier texture in the wine. A nice jewel-like nose with inviting aromas of fresh juicy pear and spice notes. Rich flavors of lemon, crème brulee, light spice and toast are framed by an oak backbone. Finishes dry and crisp with a pronounced minerality.
|Total Acidity: 0.66 grams per liter|
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