MAISON NAPA VALLEY CHARDONNAY 2010

THE NEW VINTAGE HAS ARRIVED!
Produced in Rutherford this is a traditional Napa Chardonnay with a hint of France.

It is grown and produced using sustainable farming methods and little or no intervention in production. This is our largest selling premium Chardonnay

See the discounted case price!

This Napa Valley Chardonnay starts off with aromas of bright fruit aromas of pear, with fuji apple, creamy caramel and barrel spice. Mouth-filling flavors of crisp apple, apricot, spicy cinnamon and vanilla. Food Recommendation: This Chardonnay is perfect for sipping on its own or with grilled salmon or sea bass with fresh herbs. Winemaker's Notes: The 2010 growing season was relatively uneventful - a cool but dry spring and only about 5 days over 100 degrees (compared to the usual 10 to 14). Chardonnay accounted for the largest percentage of the Napa Valley harvest - nearly 18%. Our winemaking team selects vineyard sites from both cool and warm sub-regions of the Napa Valley to capture the best qualities of Chardonnay. To preserve the fresh fruit characteristics, the grapes are gently pressed and transferred to stainless steel tanks. Part of the lot is barrel fermented for greater richness and complexity.

This Napa Valley Chardonnay starts off with aromas of bright fruit aromas of pear, with fuji apple, creamy caramel and barrel spice. Mouth-filling flavors of crisp apple, apricot, spicy cinnamon and vanilla.

Food Recommendation: This Chardonnay is perfect for sipping on its own or with grilled salmon or sea bass with fresh herbs.

Winemaker's Notes: The 2010 growing season was relatively uneventful - a cool but dry spring and only about 5 days over 100 degrees (compared to the usual 10 to 14). Chardonnay accounted for the largest percentage of the Napa Valley harvest - nearly 18%. Our winemaking team selects vineyard sites from both cool and warm sub-regions of the Napa Valley to capture the best qualities of Chardonnay.

To preserve the fresh fruit characteristics, the grapes are gently pressed and transferred to stainless steel tanks. Part of the lot is barrel fermented for greater richness and complexity