Tropical fruits are dominant with hints of green apples. A toasty creaminess from the champagne yeast that is used in fermentation, and the natural crisp acidity, feels refreshing on the palate.
The Tondre’ vineyard in the Santa Lucia Highlands, south of Salinas and west of Gonzales, has become well known for it’s Pinot Noir over the years; and like Pinot Noir, chardonnay thrives best in cooler areas. The cooler climate allows the flavors to mature without gaining excessive sugar, and maintaining the crisp acidity that classic white wines demand.
It’s amazing how quickly this unoaked chardonnay has gained in popularity; since it was not aged in oak, the natural fruitiness of the chardonnay grape is allowed to shine in all of its unadorned glory. Try it with Baked Clams Oreganata.