Lately, this Chardonnay from Trefethen has become one of my go to Chardonnays to drink. We had some friends over to have panko and diced olive crusted halibut on sliced lemons and had this 2015 Trefethen Chardonnay for the pairing. What I liked about this California Chardonnay was that it wasn't over the top oaky, in fact I didn't perceive the oak, only a nice melding of lemons which gave this wine an acid backbone as well as a subtle influence of mellowness coming from malolactic fermentation. We have found, by making a very small batch of Chardonnay last year that our Chardonnay can taste exceedingly acidic since we didn't allow our wine to undergo malolactic fermentation.
In going to the
Trefethen Home Page, I learned how their Chardonnay is vinified. The Chardonnay underwent barrel fermentation, followed by 4% malolatic fermentation, and spent 9 months in new French oak. This Chardonnay has garnered 90+ points from the likes of Robert Parker, Wine Enthusiast, and Decanter, so I'm in good company.
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