The weather in 2010 was ideal for Chardonnay. It allowed for a long cool growing season so the grapes could develop complex flavors, reach optimum ripeness, and still retain nice balanced acidity.
The grapes were harvested at night to ensure cold fruit was brought to the winery. The juice was settled for 24 hours then racked off heavy lees to French oak and stainless steel barrels. Fermentation lasted about two weeks before the wine was allowed to go through partial malolactic fermentation. After malolactic fermentation the wine aged on its lees for 8 months.
Food Pairing Notes
Huge Bear Chardonnay is a rich mouth-watering wine that pairs perfectly with roasted free- range chicken and fleshy fish such as salmon and grouper. The citrus notes serve as an excellent bridge to sweet butter sauces and the sweet oak aromatics blend perfectly with pecans, almonds, or hazelnuts.