Elizabeth Rose Chardonnay 2023 750ml

Product Info

Terroir & Vineyard
Crafted entirely from estate-owned vineyards in Yountville, Napa Valley, this 2023 Chardonnay is drawn from two distinct vineyard sites. The larger portion comes from the Block House Vineyard, planted in 2010 on Cole Silt Loam and Yolo Loam soils, clone 96 Dijon grafted onto 3309C rootstock. A smaller block, planted in 2015 at the MorgaenLee Vineyard on Yolo Loam, contributes complementary character. The vintage benefited from moderate temperatures and precise vineyard management, enabling the grapes to retain crisp acidity and full flavour development.

Winemaking
The wine is made from 100% Chardonnay. Fermentation and ageing were handled with sensitivity to preserve the fruit’s purity: approximately half of the juice was fermented or aged in barrel (neutral French oak) and then aged on its fine lees for nine months with weekly stirring, creating texture without heaviness. The final wine displays a balanced 12.5% ABV and reflects the winery’s commitment to organic farming and vineyard-driven expression.

Tasting Notes
The wine pours a pale straw colour with subtle green glints, indicating youth and vibrancy. On the nose, reach for aromas of green apple, pear skin, Meyer lemon, white peach, and a delicate layer of white blossoms. Toasted vanilla and light caramel from the oak frame add gentle weight without dominating. On the palate, the texture is smooth and mid-weighted, delivering orchard fruit generosity balanced by vibrant acidity and a clean, stony minerality. A soft salinity underpins the mid-palate, leading to a refined, lingering finish where lemon zest and subtle oak spice echo.
The wine offers immediate enjoyment but is built with enough backbone to evolve gracefully for 5–8 years under good conditions.

Food Pairing & Serving Suggestions
Chill the bottle to around 10-12 °C (50-54 °F) to showcase the fresh aromatics and crisp acid. It’s a perfect match for halibut with beurre blanc, grilled sea bass with lemon-herb butter, or even creamy risotto with summer vegetables. For something richer, try it with roast chicken in a shallot–white wine sauce, or with a mild, creamy cheese such as a young Comté or goat-cheese. The wine’s clarity and fine texture also make it an excellent aperitif.