- Classic Californian Chardonnay, toasty, creamy not just aged in oak barrels – Jac actually fermented the wine in barrels for an extra oomph of flavor and texture.
- Angel funding allowed Jac to source his grapes from a great vineyard in the heart of the Russain River Valley, a small Sonoma region specializing in Chardonnay with lots of character and great balance!
- This Sonoma Chard is perfect with a beautiful salmon fillet. If that sounds delicious to you, keep a bottle of this around for your next rich fish dish.
Bright and crisp with lots of fruit shining through thanks to Jac’s unoaked style and choice of stainless steel tanks. Less than 1,700 cases were made, so you know it’s going to fly.
With your funding, Jac harvested grapes specifically from a small corner of the Russian River Valley in Sonoma to make you a Chardonnay that easily stands up to the best cool-climate wines from around the world – for half the price.
Perfect for a surf and turf kind of day – sip it to chase tender, buttery Dungeness crab or crispy fried chicken. Just chill slightly and drink right away – though it’s not like you’d be able to wait.
Juicy fresh apple and Asian pear flavors mingle with rich stone fruit in this wine from Jac, which he made in an unoaked style, meaning it’s way crisper than your average Chardonnay.
Jac’s used the same vineyard site for the last 5 vintages of this wine (the 2017 won Best of Class in the San Francisco Chronicle Wine Competition!). It sips like one of the finer white wines from France, Jac says, but for a fraction of the price.
Jac suggests gently chilling it once it arrives, then serving this mouthwatering white wine with fresh seafood, a cheese platter or just on its own as an aperitif. Enjoy!