Like a beautiful summer New Hampshire day where the color of green is everywhere, this oaked wine is all about the extra texture. Soft apple, honey suckle and a buttery finish make this oaked chardonnay a perfect pairing item for lobster rolls, poultry, pesto pasta and pork.
Darren Horn talks about how the Chardonnay style is made. “We make chardonnay in a large batch. We take half of it and age it in a stainless steel tank and the other half we age in an oak barrel. Our oak chardonnay has a nice crisp finish to it and is very smooth on the back of the pallet. I highly recommend it.”
More About Chardonnay
“Chardonnay lends itself to almost any style of wine making from dry still wines, to sparkling wines”
Chardonnay is a green-skinned grape variety used in the production of white wine. The variety originated in the Burgundy wine region of eastern France, but is now grown wherever wine is produced, from England to New Zealand.
The Chardonnay grape itself is neutral, with many of the flavors commonly associated with the wine being derived from such influences as terroir and oak It is vinified in many different styles, from the lean, crisply mineral wines of Chablis, France, to New World wines with oak and tropical fruit flavors. In cool climates (such as Chablis and the Carneros AVA of California), Chardonnay wine tends to be medium to light body with noticeable acidity and flavors of green plum, apple, and pear. In warmer locations (such as the Adelaide Hills and Mornington Peninsula in Australia and Gisborne and Marlborough region of New Zealand), the flavors become more citrus, peach, and melon, while in very warm locations (such as the Central Coast AVA of California), more fig and tropical fruit notes such as banana and mango come out. Wines that have gone through malolactic fermentation tend to have softer acidity and fruit flavors with buttery mouthfeel and hazelnut notes.
“Oak can be introduced during fermentation or after in the form of the barrel aging”
Chardonnay lends itself to almost any style of wine making from dry still wines, to sparkling wines to sweet late harvest and even botrytized wines (though its susceptibility to other less favorable rot makes these wines rarer). The two winemaking decisions that most widely affect the end result of a Chardonnay wine is whether or not to use malolactic fermentation and the degree of oak influence used for the wine. With malolactic fermentation (or MLF), the harder malic acid gets converted into the softer lactic acid, and diacetyl which creates the "buttery-ness" that is associated with some styles of Chardonnay. The wines that do not go through MLF will have more green (unripe) apple like flavors. Oak can be introduced during fermentation or after in the form of the barrel aging. Depending on the amount of charring that the oak was treated with, this can introduce a "toastiness" and flavors that many wine drinkers mistake as a characteristic of the grape itself. These flavors can include caramel, cream, smoke, spice, coconut, cinnamon, cloves and vanilla.