To achieve the balance of fresh fruit expression, texture and complexity, Tom barrel fermented 75 percent of the Chardonnay juice and cold fermented 25 percent in tanks. Partial malolactic fermentation rounded the acidity and added hints of crème brûlée to the lingering finish. The wine was stirred (bâtonnage) during six months of sur lie aging to integrate flavors and enhance silkiness.
Since 1979, Acacia Vineyard has been making world-class Chardonnay and Pinot Noir wines from the Carneros region of Napa Valley. We founded A by Acacia® to expand our passion for Chardonnay and Pinot Noir to other distinctive California wine regions, including select vineyards in the Central and North Coast appellations. Each of our wines displays exceptional balance and the expressive fruit, floral and mineral characteristics inherent in each vineyard.
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A by Acacia
Since 1979, Acacia Vineyard has been making world-class Chardonnay and Pinot Noir wines from the Carneros American Viticultural Area in Napa Valley. We founded A by Acacia to expand our passion for Chardonnay and Pinot Noir to other distinctive California wine regions including select spots in Sonoma County and along California's Central Coast. We have also begun sourcing classic Rhône varieties--Syrah, Grenache, Mourvedre--from select Central Coast areas for our Red Blend. Each of our wines displays expressive fruit, exceptional balance, and the characteristics of their unique growing regions.