One of the most popular white wines from California, this luscious, creamy Chardonnay gets its classic seductive aroma, butter flavor, and citrus nuances from malolactic fermentation, a critical step in the winemaking process. It’s a process that softens the acidity by converting the harsh malic acid into more palatable, softer lactic acid. It reduces the wine’s sharp taste and gives it a buttery texture. This process is usually reserved for red wines like Pinot Noir, but winemakers found that white wines like Chardonnay benefit dramatically from it. The malic acid has a sharp, green apple taste, while the lactic acid has a strong buttery flavor. Wines like Bread & Butter and Butterfly Fields play up the style to make a rich Chardonnay with creamy notes of vanilla bean, almond and tropical fruit. Balanced acidity and savory toasted notes lead to a long, smooth finish remembered for its touch of sweet vanilla.
"This Chardonnay has a rich creamy texture with pineapple, honeysuckle, peach and apple fruit flavors. Malolactic fermentation creates balanced acidity and rounds out the finish with vanilla and buttery notes." The Wine Buyer, 91 Points