The Chardonnay was barrel fermented to give it depth and complexity. Green apple and lemon curd are tinged with lees aromas and a hint of tropical fruit. The aromas roll into the flavors showing viscosity and a hint of new French oak to frame the high acidity in a lush, semi-rich mouth.
Our 2022 Chardonnay was sourced from the heart of the Russian River Valley, and from the renowned Sangiacomo Vineyard in Sonoma Carneros. These vineyards both reside in very cool locations that allow us to hang the fruit much longer than most Chardonnay while still preserving a great deal of acidity and verve.
Our style of white wines we make at Enkidu are of great complexity, higher acidity, and subtle richness for balance. We barrel ferment to give greater depth and layers of flavor. This greater richness the lees contact affords is needed to balance the higher acids we obtain by allowing malolactic fermentation to only minimally occur, or not at all. We start with whole cluster pressing to obtain less phenolic harshness and more pure fruit. After settling for a couple of days the juice is pumped to barrels and later inoculated (unlike our reds, which are native yeast fermented). After 2 weeks fermentation is complete. The barrels are stirred regularly for six months. We then bottle after 8 months in barrel.
Food Pairing Notes
This wonderfully balanced Chardonnay pairs beautifully with rich seafood and lighter meats.