This is a predominantly Rich & Full wine, but it shares structural nuances of Balance & Finesse as described in the tasting note below.
Tasting Notes
Full bodied, with plus acidity, ripe apple, tropical fruit, and banana, along with citrus, mineral, and mint notes, and a hedonistic finish of buttered biscuits.
Body is the impression of a wines weight, density, or its ‘mouth-feel’. Some wines feel weighty, or full bodied, while others feel light bodied. Wine runs the gamut from light to full, with most falling somewhere in between.
ACIDITY
Low
Moderate
Balanced
Crisp
High
Acidity is a foundational component in wine. In fact, low acidity, or ‘flabby’ wine (as the term suggests) is a negative. You can sense acidity mainly on the sides of your tongue. Acidity generally ranges from balanced to high. Crisp acidity adds freshness, making your mouth water. Acidity is a necessary element and helps to balance other components.
SWEETNESS
Dry
Off Dry
Medium Dry
Medium Sweet
Very Sweet
Most wines are characterized as dry to off-dry, but there are some grape varietals, like Riesling, that run the gamut from dry to sweet. The tip of the tongue mainly detects sweetness, which is why it is often the primary characteristic detected. Sweetness is derived from residual sugar that did not ferment into alcohol.
ALCOHOL
13.3%
Alcohol is the by-product of fermentation. Differing grape varieties have differing potential alcohol levels, but regardless warmer areas result in riper grapes resulting in higher alcohol. Alcohol level is an objective number, but its affect on its palate impression is largely determined with how well integrated and balanced it is with other components.
Hedonistic, with just the right amount of restraint.
GRAPE VARIETAL(S)
Chardonnay
100%Shar-do-NAY
Chardonnay may be the most versatile white wine grape, often seen as a blank canvas. It displays various flavors and aromas depending on where it is grown and more specifically, how it is made. It can range in Palate Character from Bright & Crisp to Rich & Full depending on the climate. It is also particularly malleable and highly affected by winemaking choices like as malolactic fermentation, lees stirring, barrel fermentation and ageing practices.
Fess Parker bought this 714-acre estate in 1988 with the idea of making it a working farm with a small winery, and ultimately an estate he could pass down to future generations.
Fess Parker’s dream was met and while the estate serves many purposes, the winery is the ultimate focus and is now run by his children.
The estate makes high-quality Pinot Noir, sourced from the estate and vineyard partners that focus on natural and sustainable winemaking.
Ripe Apple
Banana
Butter
