Custard Chardonnay 2015
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Wong
Wilfred
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Winemaker Notes
Try it with BBQ lemon pepper salmon with parsley, lime and caper dressing, a Hoisin and honey glazed pork chop, or an appetizer of bleu cheese with red grapes and walnuts.
Professional Ratings
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Wilfred Wong of Wine.com
Made for those who love buttery white wines, the 2015 Custard Chardonnay serves up plenty of creaminess along with its ripe, core fruit flavors. The wine's easy finish pairs it well with hoisin chicken. (Tasted: April 14, 2017, San Francisco, CA)
Located in the cool, breezy southernmost part of Sonoma Valley on the border of Los Carneros, Watmaugh Ranch is composed of just three parcels, but throughout this small vineyard, the soil varies tremendously. On the eastern side, the soil is compact adobe clay with some silt. As the land approaches Fowler Creek to the north, the hard clay becomes alluvial and loamy. On the northeastern end of the vineyard, where Fowler Creek was diverted years ago, the soil is darker, wetter and appears almost fluffy. These different soil types impart distinct characteristics and flavors in the grapes, resulting in a truly unique Chardonnay.