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Avalon Chardonnay

2022

Ripe fruited Chardonnay. Well balanced and not over-oaked.

This Chardonnay has aromas of orange blossom and crisp apple with subtle hints of vanilla and spice on the palate. It is elegant and well-balanced with a refreshing finish.

Avalon wines are named after the legendary Isle of Avalon, a place steeped in history and tradition. At Avalon, they meld ancient winemaking techniques with modern technology and combine thoughtful vineyard selection with intuitive winemaking methods to create a selection of wines that are beautifully balanced and effortlessly enjoyable.

Avalon was established in 1991 and began as a Cabernet Sauvignon based winery, producing a Napa Valley Cabernet Sauvignon and another from Lodi. Over the years Avalon has offered a Chardonnay, Pinot Noir, and Red Blend. A new label was introduced in 2019 which brought on a new era with an updated and eye-catching label and constantly improving the vineyard sources and winemaking techniques. Avalon strives to be environmentally responsible and sustainable throughout the winemaking process.

Details

More Information
Wine Type	White wine
Closure	Screw Cap
Alc. Vol	13
Region	California
Country	United States
Grape Varietal	Chardonnay
Food Pairings	White Meat, Fish, Salads

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The Grape - Chardonnay

The world's most planted white grape variety, Chardonnay is prized for its ability to produce outstanding-quality wines in cool, moderate and warm climates. It is most often used as a single variety in still wines but is equally successful when used in sparkling.

The flavours of Chardonnay are many and varied; they're very much affected by where the grapes are grown, the winemaking process and maturation.

In cool-climates, such as northern France and England, you would expect flavours of orchard fruits like apples and pears, citrus and wet stones. However, in warm-climates (California, Australia) you'd get peachy flavours, tropical fruits, and sometimes even banana.

It is common to taste other flavours in Chardonnay, for instance fermenting or ageing in oak gives the wine flavours of vanilla, smoke and toast; the process of malolactic conversion can add creamy, buttery flavours; lees ageing adds body as well as biscuit notes.