Since 1979, Acacia Vineyard has been making world-class Chardonnay and Pinot Noir wines from the Carneros American Viticultural Area (AVA) in Napa Valley. We founded A by Acacia to expand our passion for Chardonnay and Pinot Noir to other distinctive California wine regions including select spots in Sonoma County and along California’s Central Coast. We have also begun sourcing classic Rhône varieties from the Central Coast and Lodi AVAs for our Rosé. Each of our wines displays expressive fruit, exceptional balance, and the characteristics of their unique growing regions.
This Chardonnay has lusciously ripe fruit with expression of white peach, ripe pear, Golden Delicious apple, Mango and papaya. On the silky palate, nuances of minerals and citrus blossoms meld with vanilla-spice notes from oak aging. We fermented the wine on oak, completed malolactic fermentation and aged the wine on the yeast (sur lie) to enhance its opulent, mouth-coating texture, while naturally crisp acidity balances the wine with vibrancy.
Chardonnay grapes from the Central Coast American Viticultural Area (AVA) and Lodi AVA growing regions were selected. These grapes gave the wine its bright white peach, golden pear and mango notes.
To achieve the balance of fresh fruit expression, silky texture and sumptuous complexity, we fermented 65% of the Chardonnay juice on oak and cold fermented 35% in tanks. The wine completed malolactic fermentation to round the acidity and add hints of crème brûlée to the lingering nish. All of the wine was stirred during six months of aging on the yeast (sur lie) to integrate flavors and enhance silkiness.
|Oak Treatment||Barrel aging for 6 months French oak barrels (40% new)|