Chardonnay/White Burgundy

CHARDONNAY/White Burgundy
Domaine William Fevre – Chablis | $55
Cablis chards ae the tartest, crispest acid profile of all white Burgundy, being just south of Champagne

Dough – North Coast | $10/$38
French oak aged with a smaller percentage of stainless steel fermented parcels for bright fruit and acid

Ferrari Carano – Sonoma | $12/$45
Oak-aged, 85% malolactic fermentation, sur la lies/aged over the dead yeast to add texture and complexity

Flowers – Sonoma | $62
Medium-bodied, elegant and refreshing, it has a lovely creaminess to the texture and a savory finish

Frank Family – Carneros, Napa | $16/$65
Nuances of baked apple, toasted oak, and brioche on the full-bodied, rich mouthfeel

Grgich Hills Estate – Napa | $85
“The King” Mike Grgich choses classic food-friendly acidity over buttery malolactic fermentation

Kosta Browne “One Sixteen” – Russian River | $99
Highway 116 cuts through Sebastopol defining border of Green Valley, famous Pinot & Chard mecca

Louie Latour Chassagne Montrachet  | $165
Cîte de Beaune’s big white Burgundy, rounded, creamy and often opulent, its attack is instantaneous

Rombauer – Carneros, Napa | $75
Big and buttery from malolactic fermation and new French oak barrels…a robust, sexy mouth feel

Twenty Acres – Clarksburg | $8/$34
Sustainably grown, new and used French and American oak barrels, dash of Chenin Blanc

Willamette Valley Vineyards – Oregon | $14/$54
10 months in 28% new French oak, this cool climate chard ofers a pleasing, toasty frame around the flavors