Peirano Estate Vineyards The 2008
This Chardonnay is 100% Barrel Fermented and went through 100% Malolactic Fermentation. It was placed in all French oak barrels, hand selected from only the finest coopers, such as Seguin Moreau, Mendocino Cooperage, Demptos and Radoux. By staying in barrel for 12 months, along with the lees being stirred every two weeks once fermentation is complete, the wine is allowed to gain complexity and structure. This makes the wine ready to drink upon release, but also age gracefully for a number of years in the bottle.
Nestled between the Sacramento-San Joaquin River Delta and the foothills of the Sierra Nevada, Lodi has an ideal Mediterranean climate with deep, rich, sandy-loam soils and abundant quality water. Lance Randolph, fourth generation Peirano, winemaker, and grower uses the best of Giacomo Peirano’s, Lance’s great grandfather, farming methods and implements new techniques to create the best of “Old World Meets New World” viticulture practices.
Food Pairings for Peirano Estate Vineyards The
The aromas of vanilla, lemon meringue pie, and tangerines are complemented by hints of buttery notes entice a sip. The mouth fills with tropical fruit, homemade lemon pie and vanilla, which round out the wine and leave a lingering finish.