Dancing Coyote Wines
2001 - 2019 © Dancing Coyote Wines.
All rights reserved. Site by: Joint Medias
Aromas of pineapple, wild flowers, and lemon meringue. Sleek mineral notes, with a creamy texture and balanced mid palate. There's flavors of juicy apple and honey that carry a long, fruit finish.
A clean, crisp Chardonnay. Infused with crisp acidity and minerality, it’s so rich in pineapple and green apple fruit, you won’t miss the oak. The “wild” fermentation enhances both the aromatics and the fruit flavors, allowing the true varietal characteristics of Chardonnay to shine through.
This wines pairs wonderfully with roasted chicken or pork loin, any seafood dish, including lobster and crab, roasted root vegetables and creamy pasta dishes.
The Chardonnay grape is one of the leading white grape varieties in the world for production of high quality white wines. Its origins have been traced back to the Burgundy region of France, and it has been a part of the emerging California wine industry since the late 1800’s. The Clarksburg appellation is ideal for producing it, mainly due to its ideal microclimate. Our Vineyards enjoy warm Mediterranean-like weather, which allows for flavor development. They are also exposed to cool maritime breezes that come in the evenings, maintaining the grapes’ fresh acidity.
The "Wild" Chardonnay was made by harvesting the grapes in the cool morning and then quickly pressing the juice away from the grapes. The juice was cold settled in a chilled stainless steel tank, and racked off any solids. The juice was allowed to sit cold until a spontaneous fermentation began. After 30 days of fermentation, the wine was racked again off fermentation solids, and allowed to sit on the natural yeast lees for several months before preparation for bottling. Throughout this process, only minimal additions of sulfites were added. The sugars in these grapes were fermented using "wild" yeast and the wine underwent 100% secondary fermentation using "wild" bacteria.
Residual Sugar:0.4 g/100 ml (%)
Total Acidity:5.2 g/L as Tartaric Acid
Brix at Harvest:23º Brix Average