2020 Passionfruit Estate Chardonnay

We are wondering when all of this snow will melt! In the meantime, my husband and I have been tasting our new release which is a 2020 Chardonnay.
In 2020, we had one of the best ripening years and the Chardonnay came in with 23.5 Brix, pH 3.0 and titratable acids at 10.0 We fermented our Chardonnay with a selected yeast and in 2020, we used CX9. For this vintage, we had the help of Jonathan Edwards and his crew and did the fermentation at his facility.
On the evening that we tasted our Chardonnay, my husband made a Coconut Fish and Tomato Bake with fresh local caught striped bass that he purchased from Mason's Island.

We had our friends over for dinner. It was a decidedly Asian leaning dinner and we began with an appetizer of spring rolls. The coconut fish paired with our Chardonnay went very nicely! The fish was flavored with unsweetened coconut milk, fresh ginger, turmeric, red pepper flakes, honey, tomaoes, cilantro and a fresh squeeze of lime.
Our Chardonnay was best when the temperature reached around 52 degrees, then the aromas and the flavors were more apparent. The acidity of the wine worked well with the fish and the Asian flavors brought by the coconut milk, the punch from the red pepper flakes and the freshness of the cilantro, ginger and lime. Our friends brought over a strawberry shortcake which was the perfect ending!