Most countries globally require that alcohol websites restrict access to users who are of legal drinking age, which is why we ask you to confirm your year of birth before you can access this website. By selecting the “Remember Me” option, you consent to us using cookies to remember the validation of your year of birth. The cookie will remember this validation, but not your year of birth, for 30 days (after which time you will be prompted to enter your year of birth again) and will be valid for any other website within our brand portfolio.

Do not use the “Remember Me” option if you share your device with others, especially minors.

See our Privacy Policy for information on how TWE handles your personal information.

Hide Remember Me and Other Important Notices

Processing. Please wait a moment...

Vintage 2014
Wine Type White
Varietal Chardonnay
Region Napa Valley
Winemaker Harry Hansen
苹果馅饼的香味支配着我们的橡木色的鼻子, 香草、肉豆蔻和史密斯奶奶的苹果味。苹果的成分在口感上发生了变化, 伴随着水梨和金太妃糖的金色美味品质。一条柑橘线通过中度酒体的味蕾编织而成, 一直持续到最后。这是一个很好的葡萄酒与食物;我们建议您提供海鲜或清淡的家禽菜肴。
 

Vineyard Notes

Located in the southern end of the Napa Valley, just south of Yountville, our Oak Knoll Vineyard experiences the second coolest growing conditions in the Napa Valley, just after Carneros. While many of the vineyards in Napa Valley are cooled by breezes that sweep up the valley from San Pablo Bay to the south, the Oak Knoll Vineyard has a unique position just east of a beneficial gap in the Mayacamas Mountains. Pacific Ocean influences creep through this gap, adding a secondary cooling. These lower temperatures allow for slow ripening and impart bright, crisp apple characters to this varietal.

Winemaking Notes

Our Oak Knoll Chardonnay exhibits solid, robust character representative of Napa Chardonnays. We utilized two clones, the Robert Young Clone and clone 15, which we harvested in the cool night hours. At the winery, the grapes were destemmed and crushed, and then barrel fermented to impart structure and sweet spices. We allowed a good portion of the wine to undergo secondary malolactic fermentation, which converted the tart malic acids into creamy lactic acids, balancing the wine with a nice buttery component that unfolds on the palate. The wine was then aged for approximately 8 months in French and American oak barrels, a good percentage of which was new.

Top