2009 A by Acacia Chardonnay California
To achieve the balance of fresh fruit expression, texture and complexity, Tom barrel fermented 75 percent of the Chardonnay juice and cold fermented 25 percent in tanks. Partial malolactic fermentation rounded the acidity and added hints of crème brûlée to the lingering finish. The wine was stirred (bâtonnage) during six months of sur lie aging to integrate flavors and enhance silkiness.
BackgroundOur 2009 Chardonnay, from cool-climate vineyards along California’s Central Coast, displays lush peach, tropical fruit, pear and citrus character laced with floral and mineral notes. The fruity aromas and flavors have just the right balance of fresh, crisp acidity and creamy complexity. Winemaker Tom Westberg aged the wine on the yeast (sur lie) to enhance the rich, silky texture, while partial oak aging added toasty notes to the lingering finish. Served lightly chilled, this wine makes an elegant apéritif or complements grilled fish or chicken, seafood salads or creamy pasta dishes.