Don't let anyone say that unoaked Chardonnays have to be lacking in flavors, as this bottling from varietal experimenter Kenneth Volk reveals, perhaps because it was whole-cluster pressed, cold fermented and aged on the lees. The nose offers a great curvature of aromas, with apricot and fig leading the experience, followed by flavors of apple butter, poached pear and lime.
Don't let anyone say that unoaked Chardonnays have to be lacking in flavors, as this bottling from varietal experimenter Kenneth Volk reveals, perhaps because it was whole-cluster pressed, cold fermented and aged on the lees. The nose offers a great curvature of aromas, with apricot and fig leading the experience, followed by flavors of apple butter, poached pear and lime.
Don't let anyone say that unoaked Chardonnays have to be lacking in flavors, as this bottling from varietal experimenter Kenneth Volk reveals, perhaps because it was whole-cluster pressed, cold fermented and aged on the lees. The nose offers a great curvature of aromas, with apricot and fig leading the experience, followed by flavors of apple butter, poached pear and lime.