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Forager Sonoma Coast Chardonnay 2020 750ml
A rich and complex yet balanced Chardonnay comes from grapes grown on the chilly Sonoma Coast, a terrific spot for exemplary cool-climate Chardonnay. Hand-harvested at an average Brix of 26.1, the compact Chardonnay bunches were gently pressed. After settling, it was racked and fermentation began naturally and was completed with prevailing “native” yeasts. Fermentation and maturation took place in both barrel (70% (made up of 15% new French, 85% neutral French barrels)) and stainless steel tank (30%). Moderate fermentation temperatures (85°F) and a slow ferment helped develop aromatics. ML took place in the French barrels lots and was followed by ten months maturation with battonage every few weeks. This contributed nuanced spiciness and a creamy, almost saline-like mouth-feel.
A rich and complex yet balanced Chardonnay comes from grapes grown on the chilly Sonoma Coast, a terrific spot for exemplary cool-climate Chardonnay. Hand-harvested at an average Brix of 26.1, the compact Chardonnay bunches were gently pressed. After settling, it was racked and fermentation began naturally and was completed with prevailing “native” yeasts. Fermentation and maturation took place in both barrel (70% (made up of 15% new French, 85% neutral French barrels)) and stainless steel tank (30%). Moderate fermentation temperatures (85°F) and a slow ferment helped develop aromatics. ML took place in the French barrels lots and was followed by ten months maturation with battonage every few weeks. This contributed nuanced spiciness and a creamy, almost saline-like mouth-feel.
$6.65
Original: $18.99
-65%Forager Sonoma Coast Chardonnay 2020 750ml—
$18.99
$6.65Description
A rich and complex yet balanced Chardonnay comes from grapes grown on the chilly Sonoma Coast, a terrific spot for exemplary cool-climate Chardonnay. Hand-harvested at an average Brix of 26.1, the compact Chardonnay bunches were gently pressed. After settling, it was racked and fermentation began naturally and was completed with prevailing “native” yeasts. Fermentation and maturation took place in both barrel (70% (made up of 15% new French, 85% neutral French barrels)) and stainless steel tank (30%). Moderate fermentation temperatures (85°F) and a slow ferment helped develop aromatics. ML took place in the French barrels lots and was followed by ten months maturation with battonage every few weeks. This contributed nuanced spiciness and a creamy, almost saline-like mouth-feel.
