McManis Family Vineyards Chardonnay 2023 (California)

McManis Family Vineyards Chardonnay 2023 (California)"Upfront and generously expressed, showing grilled pineapple, mango, French vanilla, cedar and butterscotch aromas, followed by a delectably appealing palate that's succulent and creamy. Wonderfully styled with richness and complexity. At its best: now to 2027" Sam Kim, Wine Orbit, Nov 2024 "Many classic aromas and flavours with scents of vanilla and peach, some banana and cashew nut like wood suggestions. Dry, nearly full bodied with flavours of

"Upfront and generously expressed, showing grilled pineapple, mango, French vanilla, cedar and butterscotch aromas, followed by a delectably appealing palate that's succulent and creamy. Wonderfully styled with richness and complexity. At its best: now to 2027" Sam Kim, Wine Orbit, Nov 2024

"Many classic aromas and flavours with scents of vanilla and peach, some banana and cashew-nut-like wood suggestions. Dry, nearly full-bodied with flavours of stone fruits and apple, some baked fruits then kitchen baking spices, some wood characters and a decent acid line. Balanced and well made with best drinking from 2024 through 2028" Cameron Douglas, Master Sommelier, Nov 2024

Light golden straw in color with bright fruit aromas of pear, melon, and peach. The palate is driven by notes of stone-fruit, banana, vanilla, and a hint of buttered popcorn. Rich and decadent, our Chardonnay can be enjoyed on its own or with a delicious meal.

100% of the fruit for our Chardonnay came from McManis’ very own River Junction AVA, located at the confluence of the San Joaquin and Stanislaus Rivers. The vineyards here sit below the waterline most of the year, resulting in temperatures 2-5 degrees cooler than the surrounding area and a more prominent diurnal temperature swing. Perfect for growing quality Chardonnay.

We harvested between August 4th and September 14th with an average Brix of 24.4. The wine was cold fermented in stainless steel and filtered prior to oak aging. Approximately two thirds of the wine was allowed to go through malolactic fermentation to add complexity and texture.