The wine has a golden straw color. Lemon curd, honeydew melon, and toasted vanilla dance on the palate, while the slightly oaky finish is crisp and long.
Two thirds of our Campus Oaks Chardonnay is fermented in stainless steel tanks at a very cold temperature. This results in a long, slow fermentation that builds in tropical fruit aromas and flavors. The other third is fermented in oak barrels, aged on the lees, and put through malolactic fermentation. This third has a softer, buttery, and vanilla spice characteristic. Once the wine is blended, the result is a very dynamic wine that sets us apart from the "normal" Chardonnay.
