Exploring Unoaked Chardonnay Wine
Crisp, bright, and fruity might not be the first words that come to mind when you think of Chardonnay unless you're talking about Clif Family’s popular Unoaked Chardonnay. This fresh, oak-free take on the varietal more closely resembles a Chablis from France’s Burgundy region than the typical Napa Valley Chardonnay you’ll find at your local wine shop.
Clif Family’s winemaker, Laura Barrett’s, approach to crafting Unoaked Chardonnay begins in the vineyard. Our organically farmed Valle di Sotto estate vineyard in Napa Valley’s famed Oak Knoll District AVA is the perfect location for growing the grapes for this wine. It’s the AVA’s “sweet spot” location in the southern part of Napa Valley near the San Pablo Bay, which is a cooler climate than other parts of the valley, resulting in slower ripening and bright acidity.
After harvesting the grapes, they are gently pressed and fermented in stainless steel tanks. There are no oak barrels or malolactic fermentation involved in making this wine. Malolactic fermentation is the process of converting malic acid into lactic acid, and it’s what gives wines like Oaked Chardonnay a rich, creamy texture and buttery flavors. With our Unoaked Chardonnay, we skip this step to let the fruit shine through, preserving the bright citrus, green apple, and stone fruit characteristics of the grape and delivering a food-friendly finish that is clean and mineral-driven.
