Sebastiani Chardonnay 2018 (California)

Sebastiani Chardonnay 2018 (California)Apricot Yellow apple Fresh pear Bracing acidity "Beautifully ripe and inviting, the wine shows golden peach, mango, baked fig and vanillin oak characters on the nose with a hint of butterscotch. It's succulent and plump on the palate, delivering delectable fruit flavours and creamy mouthfeel, leading to a comfortingly delicious finish" Sam Kim, Wine Orbit, Jun 2020 The 2018 Chardonnay shows a light golden color, with aromas of flint, apricot, and

• Apricot
• Yellow apple 
• Fresh pear
• Bracing acidity

"Beautifully ripe and inviting, the wine shows golden peach, mango, baked fig and vanillin oak characters on the nose with a hint of butterscotch. It's succulent and plump on the palate, delivering delectable fruit flavours and creamy mouthfeel, leading to a comfortingly delicious finish" Sam Kim, Wine Orbit, Jun 2020

The 2018 Chardonnay shows a light golden color, with aromas of flint, apricot, and fresh pear. The palate has plenty of fresh fruit character, with yellow apple and pear predominating. An elongated finish ensues with bracing acidity, making this a nice Summer drinking and food compatible Chardonnay style.

Sebastiani 2018 Chardonnay features fruit from their own vineyards in the Lodi AVA, which produces fruit-forward wines of richness and texture. The warm Summer temperatures during the day in this region keeps acids high while still bringing the fruit to optimal maturity.

The 2018 growing season was one of the mildest and smoothest in recent memory. Mild Spring weather led to good fruit set in most varietals and moderate weather throughout the year made for ideal growing conditions. There were no major heat spikes, which gave longer hang-time and great ripening on the vine. While a fairly long harvest, the 2018 crop delivered fruit with complex flavors and was of excellent quality. The fruit for this wine entered the winery from September 25 - October 15, 2018 at optimum ripeness.

The winemaking team hand-picked and whole-cluster pressed the grapes, and then racked roughly half of the juice into barrels for primary and malolactic fermentations. The remainder of the fruit was tank fermented at cooler temperatures to preserve the bright fruit and firm structure. After fermentations, the wine was kept in stainless steel tanks to help balance out the wine.