Schug Chardonnay 2016, Sonoma Coast, California, USA

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  $21.00

  2014 “mbf” Chardonnay — sophisticated and delicious, elegant and balanced. A little more fruit-forward than previous vintages and with delicious flavors of lemon and green apple, Brenda has once again let the fruit shine through. In this third vintage of mbf Chardonnay, Brenda used 50% stainless steel and 50% new French oak barrel fermentation. Great with seafood!

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  Saintsbury Chardonnay 2015, Carneros

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  When sourcing Chardonnay fruit, Saintsbury winemakers seek those Carneros vineyards that offer diversity in both aspect and clonal selection. The result is a complex and vibrant Chardonnay most reflective of the Carneros region. Lush nose of white nectarine, peaches, jasmine and meyer lemon. Tangy kumquat, Rampur lime, stone fruit, and chamomile on the palate with vibrant acid and a long layered finish. Nice mineral notes.Suggested Pairings: Simple braised chicken thighs with Meyer lemons and olives, whole grilled fish, and Cowgirl Creamery Mt. Tam or Cabot Clothbound Cheddar cheeses.

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  Steele Cuvee Chardonnay 2016

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  $23.00

  Steele’s flagship white wine, California Cuvee Chardonnay, really shows off Jed Steele’s wizardry in blending. As with all great wines, the process begins with the selection of the right vineyards. They have worked with most of the great Chardonnay vineyards in California and have chosen six prestigious properties to obtain the grapes for this wine. 
  With the exception of the Lolonis vineyard fruit (which was stainless steel fermented and then barrel aged for 4 months). The Steele Chardonnay Cuvee 2016 is fermented in barrel (20% new) and aged sur-lees for about eight months. Stirring the barrels regularly aids in the completion of malolactic fermentation, yielding complexity, depth of flavor and aroma. The Santa Maria vineyards add a tropical fruit character to the wine, flavors and aroma of mango, pineapple, and papaya. The Sonoma vineyards attribute citrus character and acid to the cuvée. The Mendocino vineyard, Lolonis, has a flavor profile that leans toward apples aromas of apple crisp and cinnamon. Halibut with a white wine burre blanc sauce would complement the complex flavors of the Cuvée Chardonnay nicely.

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