Four VinesNaked Chardonnay 2021

Product code: 17490
£17.15 inc VAT
Limited Stock: (0 btls)
USA
White Wine from
California, USA
Country
Country: USA
Region
Region: California
Sub-Region
Sub-Region: Santa Barbara
Type
Type: White Wine
Winery
Winery: Four Vines
Alcohol
Alcohol: 13.50%
Volume
Volume: 750 ml
Grape
Grape: Chardonnay
Grape: 100% Chardonnay
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All pictures shown are for illustration purpose only. Actual label may vary due to changes between vintages.

Country
Country: USA
Region
Region: California
Sub-Region
Sub-Region: Santa Barbara
Type
Type: White Wine
Winery
Winery: Four Vines
Alcohol
Alcohol: 13.50%
Volume
Volume: 750 ml
Grape
Grape: Chardonnay
Grape: 100% Chardonnay

Taste Profile

Light
Bold
Dry
Sweet
Soft
Acidic

Tasting Note

Fermented in stainless steel with Burgundian yeasts, a small portion aged in lightly toasted French oak and undergoing malolactic fermentation, then matured on lees for 6 months. Fresh aromas of ripe lemon and tangerine, flavours of apricot and white peach with creamy texture, vibrant acidity and fairly full body.

Product Notes

Four Vines Naked Chardonnay is a luscious, crisp and refreshing wine that beautifully brings out the natural flavors of Chardonnay grapes grown in California’s central coast region. This bright and delightful Chardonnay showcases vivacious aromas of tropical fruits, such as pineapple and mango, as well as hints of green apple, lemon and lime. The palate is clean and fresh, delivering vibrant citrus and stone fruit notes with a subtle hint of creamy vanilla. With a well-balanced acidity and a smooth and lingering finish, Four Vines Naked Chardonnay is perfect for drinking on its own or paired with a variety of seafood, chicken, pasta and cheese dishes.

About the Winery

Four Vines

The Four Vines is a highly reclaimed and renowned winery and Chardonnay and Zinfandel producer based in California. It got established back in 1994 by winemaker Christian Tietje. However, the wine estate originated in a surf shack and garage. At that time, Christian served as a chef in a restaurant in Boston. It allowed him to develop the sensory attributes and experience to build his career in winemaking. 

https://fourvines.com

Find out more

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