We are thrilled to release our 2016 Chardonnay Reserve this weekend at Pippin Hill. To celebrate our new release, Executive Chef Ian Rynecki created a special food pairing designed to enhance the flavors of our new vintage. The featured dish is a braised lamb belly with heirloom long beans, roasted shallot, and sapperino vinegar. Join us in the Tasting Room throughout the weekend, 9/15 – 9/17, to experience this special pairing.
Our 2016 Chardonnay Reserve was aged for 11 months in French oak barrels. The wine then underwent malolactic fermentation to allow our Chardonnay Reserve to develop its signature soft and buttery taste.
We take our inspiration for our Chardonnay Reserve from Burgundy winemaking techniques. Aged 11 months in oak, 43% of that being new French oak, has resulted in a wine with complex aromas of honeydew, lemongrass, and freshly zested orange. While there are fruit flavors of sun-warmed honeydew and Meyer lemon we also find a touch of warm brioche and a comforting finish of freshly caramelized crème brûlée. The clean, lingering finish offers medium oak, and light to medium acidity. . . . .this is the perfect food pairing Chardonnay.
On the Nose
honeydew, lemongrass, orange peel
On the Palate
honeydew, Meyer lemon, oak, brioche, crème brûlée and caramel
On the Finish
medium oak, light to medium acidity, clean lingering finish
Barrel fermented, aged on its lees and stirred through malolactic fermentation, then barrel aged in 43% new French oak, 30% 1-2-year-old oak, 27% neutral oak