St Francis Chardonnay

Description

California Wines

California wine production has a rich viticulture history since 1680 when Spanish Jesuit missionaries planted Vitis vinifera vines native to the Mediterranean region in their established missions to produce wine for religious services. In the 1770s, Spanish missionaries continued the practice under the direction of the Father Junípero Serra planted California’s first vineyard at Mission San Juan Capistrano.

The state produces about ninety percent of the American wine supply and is the fourth largest wine producer among the world’s independent nations. It has more than 1,200 wineries ranging from home-grown and small boutiques to large corporations with international distribution.

To preserve Chardonnay’s delicate flavors, aromas and acidity, the grapes are picked at night and in the very early morning hours so the fruit arrives cold at the winery. Grapes are then immediately pressed whole cluster and fermented in different lots. The wine undergoes partial malolactic fermentation and is aged for seven months in French oak barrels. During aging, bâtonage (stirring the lees by hand) is performed to achieve complexity and a rich mouthfeel. This elegant and refreshing Chardonnay bursts with bright flavors and aromas of fresh picked pear, juicy fuji apple, lemon zest and graham cracker. A creamy mouthfeel greets a touch of minerality on the long, crisp finish.