Tondré Alarid and son Joe Alarid, both steeped in California’s agricultural history, planted Tondré Grapefield in 1997. Exposed southeast facing slopes, strong marine influence, and well-draining glacial soils are the recipe for ultra-premium fruit. Tondré Grapefield is SIP Certified, underlining the Alarids’ commitment to sustainable farming practices. 

Hand-sorted grapes were whole cluster pressed, preserving fruit flavors and natural acidity. Barrel fermentation in French oak began with native yeast. Nine months aging in 33% new oak barrels added a touch of butter and rounded mouthfeel. Ninty percent malo-lactic fermentation and lees stirring were conducted to obtain medium body with balanced richness and acidity. 

In the glass, the wine displays a beautiful light golden hue. Perfumes of hazelnut, crème brûlée, and matchstick are supported by lemon curd and a hint of citrus pith on the palate. This is an elegant, layered chardonnay with myriad food-pairing possibilities. It should be served at cellar temperature (not too cold) and will go well with flavorful seafood and poultry dishes.

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