The Beringer Founders' Estate Chardonnay is the perfect combination of pear, apple and ripe tropical fruit flavors, with a hint of citrus and a classically round mouthfeel.
This Chardonnay will perfectly complement a grilled chicken or fish, or stand up to a rich risotto with its ripe, clean flavors and lingering finish.
|Wine maker notes
|“I like to think of the Beringer Founders’ Estate Chardonnay as an expression of California in a bottle. In a state so diverse, from the rolling farmlands of the north to the sunny beaches of the south, there are layers of character and pockets of personality all captured under a sunny sky. The wine’s fresh citrus and fruit flavors are like the warm sunshine, and the full‐bodied style with a touch of oak and a smooth finish contribute to a food‐friendly wine perfect for the year‐round California outdoor entertaining season.”‐
Mary Sullivan Winemaker, Beringer Founders’ Estate Wine
|2001 Founders` Estate Chardonnay
The 2001 vintage had a staggered start - with an early bud-break and fruit-set brought on by a warm spring and a pause caused by the onset of a cold front in April, which also caused an advantageous slight reduction in crop size. Once again, temperatures rose in May for a few days before falling back into a moderate pace that lasted throughout the summer. Consistent temperatures through September enabled the grapes to ripen evenly to full maturity and develop concentrated flavors and aromas.
Beringer Founders` Estate Winemaker, Ron Schrieve selected fruit for the 2001 Beringer Founders` Estate Chardonnay from various vineyards scattered along California`s cool coastal growing regions and employed two separate winemaking techniques to layer aromas and flavors for maximum complexity. Chardonnay grapes from vineyards on the North Coast contributed apple and pear aromas and flavors, Monterey fruit yielded vibrant stone fruit and pineapple characteristics, while lots from vineyards in Santa Barbara added their customary tropical fruit nuances. After gently crushing the grapes, Ron barrel-fermented approximately 80 percent of the wine and aged it in French and American oak barrels (20 percent new) for nine months to layer subtle spice aromas and add complexity and richness. The remainder was fermented in stainless steel to preserve the bright acidity and highlight green apple and tropical fruit.