Matthiasson Linda Vista Chardonnay
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We whole-cluster pressed the grapes, settled in tank for 24 hours, then fermented and aged the wine in neutral barrels. To preserve the minerality we kept half the barrels unstirred, and for a touch of creaminess we stirred the other half of the barrels just once. Since the acididty was so high in 2014 we allowed two-fifths of the barrels to go through malo-lactic fermentation, something we’ve never done before with the Linda Vista wine. The wine was never racked, fined, or cold-stabilized, but since it is partially ML negative it was filtered before bottling.View all products by Matthiasson