The wine is comprised of six different clones of Chardonnay (grown in the Dunnigan Hills AVA east of Napa Valley), to increase complexity. It is not an easy task to achieve with large production, but the Giguiere family is committed to mostly all estate grown grapes, and integrity in labeling. This wine is 100% estate fruit, which means grown, produced, cellared, and bottled within the AVA. This time around it is the classic wine discussed above, Chardonnay. You can read our last review of another one of their wines here. We are proud to review another wine from the Matchbook Wine Company. Typically, the wine will go through malolactic fermentation as well as oak aging to bring out character, mouthfeel, and the telltale buttery texture wine lovers have come to enjoy. This is why the majority of winemakers who produce Chard every year, tend to at minimum, age the wine in oak barrels. This means it might offer nothing overly complex or mind boggling when fermented dry, and in steel tanks only. The grape itself, unless blended, offers a neutral character. I do know I have personally come to prefer Chardonnay that has been barreled. My own thoughts have changed over the years about Chardonnay. Regardless of anyone’s opinion, it has to be one of the single most enjoyed grape varieties on Earth. Many people absolutely adore Chardonnay, while others find it overrated and overdone. We received the product for review and all opinions are our own.
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