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Poundstone’s Sangiacomo Chardonnay grows in the Catarina vineyard located in the Carneros region of Sonoma. The location of this vineyard enables the grapes to mature slowly and evenly while maintaining a vibrant acidity. The Robert Young clone (clone 17) thrives in this area of Sonoma.
Poundstone’s Sangiacomo Chardonnay tends toward a northern Chablis style of food friendly, high acidity mouthfeel, with balanced flavors. The Chardonnay is partially fermented in a cool tank to let the natural esters remain and retain as much fruit as possible. The wine is finished in barrel and stainless drum allowing for full lees contact and fractional barrel fermentation. It is aged on the lees, stirred bi-monthly and bottled after 9 months to retain the freshness and brightness.
The wine has floral aromas accented by citrus, pineapple, pear and vanilla. This is a bright Chardonnay with flavors of pear, apple, vanilla, and honeysuckle with vibrant acidity on the palate. The wine finishes beautifully with notes of vanilla emanating from the oak integration.
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