- ZERO SUGAR* WINE
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Our 2021 Chardonnay is a fresh and focused and has delicious flavors of golden apple and honeydew melon. We crafted our Chardonnay to deliver a crisp and refreshing wine that pairs beautifully with summer salads, meaty fish (halibut, cod, etc), shellfish, poultry, pork and your active lifestyle. It is also delightful on its own and shared with friends and family.
Handcrafted for quality and lab-tested for purity
Lifevine is a proud recipient of the Purity Award from the 3rd party non-profit, the Clean Label Project (cleanlabelproject.org).
Unfortunately, we cannot ship to the following states due to state DTC regulations: – CT, GA, IL, LA, MI, OH, SD, AR, DE, MS, RI & UT, AL, KY, NJ, TN & VA
Serving Facts per 5fl oz (148ml) serving:126 calories, 3.4g of carbohydrates, 14.5% alcohol
This Chardonnay presents a straw-gold hue with brilliant clarity. In the glass, aromas of lemon zest, key limes, and papaya balance with hints of honey
and jasmine. On the palate, flavors of Meyer lemon and tropical quava mingle with delicate hints of fresh bread and soil in this dry wine. The texture is light but broad with bright acidity while the finish transitions from tropical fruit to rich hints of custard and minerals.
Chardonnay was sourced from two vineyards in eastern Lodi area. Known as Terra Alta and Fisher vineyards, they are only a few miles apart. Grown
organically on decomposed granite and loam, the vines are relatively restricted to develop full ripe flavors.
2021 vintage started in mid-March with bud break right on time. A long, relatively cool growing season followed that was also very dry. Some fruit was thinned late season to reduce stress on the vines that had little water availability. The resultant crop was slightly lower than normal, but quality and flavor intensity was very high. Fortunately, 2021 saw none of the fires during harvest that had plagued the 2020 vintage, so growers were able to harvest entirely based on flavor and ripeness.
The Chardonnay grapes were pressed in bladder presses and the juice settled overnight at 55 deg F. Low solids juice was racked away from the heavy lees and fermented in stainless steel at cool 65 deg F temperature until dry. Malolactic fermentation was promoted in about half the volume. The new wine was then racked and chilled to stabilize. Filtered for clarity to bottle.