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2016 Barrel Burner Chardonnay

Paso Robles

2016 Barrel Burner Chardonnay
In Stock
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$15.00
/ 750mL
SKU: TBBRCHPR16D

Winemaker  Notes 
With enticing aromas of apple blossoms, buttery brioche and white peach, our slightly floral Chardonnay integrates classic oak nuances of vanilla, clove and hazelnut with a luscious, creamy texture that lingers on the tongue. Notes of melon, citrus and honeysuckle further add to the complexity of this full-bodied Central Coast wine, which finishes with an alluring richness that 
will keep you coming back for more. A great match with white meats and cream-based foods, this Chardonnay is sure to please with or without food.

Production  Method 
The grapes entered the winery as cold as possible to preserve quality by being harvested at night. They were then gently whole cluster pressed, allowed the juice to settle for one day then racked; separating the juice from the solids.  The juice was naturally fermented and racked when fermentation reached a dry level. The wine was then cellared in topped vessels before bottling.

Accolades 
Best Buy • Wine Enthusiast
91 POINTS • CA State Fair

Wine Specs
Vintage
2016
Varietal
Chardonnay
Appellation
Paso Robles
Harvest Date
Aug. 26 to Oct. 7, 2016
Acid
5.0 g/L
pH
3.5
Aging
French Oak
Alcohol %
13.0
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Wine Profile
Ratings
91 Points - CA State Fair
Winemaker Notes
With enticing aromas of apple blossoms, buttery brioche and white peach, our slightly floral Chardonnay integrates classic oak nuances of vanilla, clove and hazelnut with a luscious, creamy texture that lingers on the tongue. Notes of melon, citrus and honeysuckle further add to the complexity of this full-bodied Central Coast wine, which finishes with an alluring richness that will keep you coming back for more. A great match with white meats and cream based foods, this Chardonnay is sure to please with or without food.
Production
The grapes entered the winery as cold as possible to preserve quality by being harvested at night. They were then gently whole cluster pressed, allowed the juice to settle for one day then racked; separating the juice from the solids. The juice was naturally fermented and racked when fermentation reached a dry level. The wine was then cellared in topped vessels before bottling.