Winemakers Description
Crème Brulée and Bartlett pears are the primary aroma components in this delicately-crafted Chardonnay from Parkers Estate. The mid-palate is rich and the mature acidity provides a long and expressive finish.

The Vineyards
The vineyards of Parkers Estate are located throughout the many micro climates comprising Sonoma’s wine country.  Soil types vary in composition from deep red “Terra Rosa” loams, to weathered volcanic ash. The vines are carefully tended and grown in hedgerows, allowing the late afternoon sun to bathe the grapes in gentle warmth.

Vinification
The grapes were whole-cluster pressed and the juice was sent directly to barrel without settling. Fermentation began with the addition of select wine yeast and finished in approximately three weeks. Sixty percent of the barrels were treated for malo-lactic fermentation, with the balance held and re-initiated to give the finished wine acidity and structure.  “Batonnage,” stirring, was carried out monthly and the wine was bottled in the spring of 2009.

Tasting and Pairing
A citrus finish lingers on the palate and provides a unique framework for delicate nuances of French vanilla, tropical fruit and a hint of butter. This wine pairs well with traditional cheese fondue, grilled large-flake fish such as halibut, or fettuccine alfredo.

Awards
Silver Medal (89 Points) - California State Fair Wine Competition, 2010
Silver Medal - San Francisco International Wine Competition, 2010
Silver Medal - Orange County Commercial Wine Competition, 2010
Silver Medal - Jerry D. Mead's New World International Wine Competition, 2010
Silver Medal - San Francisco Chronicle Wine Competition, 2010
Silver Medal - Jefferson Cup Invitational, 2009