Description
Since the late 1980’s long before it was popular, Paul Hobbs used wild yeasts to ferment and practiced organic vineyard management. This Chardonnay opens with layers of citrus, crisp Asian pear, evolving into juicy apple an tropical fruit aromas. Notes of gardenia interlace with expressive layers as they extend into a palate edged with hints of brioche and cream. A clear vein of minerality supports and clean, crisp and beautifully integrated palate. Pair to mountain cheeses such as comté or gruyére, or pan seared scallops. Also a great option for the Christmas Turkey and trimmings!