Unwooded equals “Unleashed.” When we started producing our Chardonnay way back in 2003 we needed to explain why we chose to use no oak in the wine’s fermentation or aging. Times and tastes have changed and people now know that we balance the Chardonnay’s natural fruit character with two key winemaking steps: malolactic fermentation to soften the wine’s natural acidity and sur lie aging and stirring in tank to provide mid palate richness. No oak required. The wine is bottled in a stelvin screw cap; just another step to preserve the wine’s bright fruit flavors.
Our 2016 Unleashed Chardonnay is all about “fruit jumping out of the glass,” like a dog jumping out of the vineyard! — Brenda Lynch
Our 2016 Unleashed delivers lovely flavors of apricot and green apple, bright acidity and freshness from stainless steel fermentation and aging, and a wonderful creamy texture in the finish. Unoaked chardonnay we bow to thee!
For the 2016 vintage Brenda sourced her fruit from three California appellations - Monterey, Mendocino and Sonoma Counties - always letting the quality of the fruit drive her selections. Her travels these days are many and varied but always seem to include stops at local watering holes for a refreshing cold beer, which she claims are an equally important part of her winemaking!
Food Pairing Notes
I don’t think you can beat pairing our 2016 Unleashed Chardonnay with a beautiful piece of salmon. Whether grilled or poached, Salmon is the ultimate match for Unleashed Chardonnay. Our newest favorite - a grilled fillet of Salmon on a plank, with a Dijon mustard and herb rub.