Our Chardonnay finds balance in both body and style due to limited aging in barrel with additional oak infusion. Winemaker Amy LaBelle blends the traditional Chardonnay grape with the cold-hardy Vidal Blanc, creating a wine true to our New England fruit. Malolactic fermentation, a secondary fermentation that converts malic acid to lactic acid, lends a buttery nose, while crisp acidity and floral tones are demonstrated due largely to the addition of the Vidal Blanc. This blend is a wonderful complement to any poultry or seafood dish.

Aged in French oak barrels for approximately 6 months, then transferred to steel tank and infused with French oak cubes for approximately 6 months.

May be cellared up to 5 years.


About Chardonnay:  Chardonnay is a green-skinned grape variety used to create white wines. It originated in the Burgundy wine region of eastern France, but is now grown wherever wine is produced. Chardonnay wine tends to be medium to light bodied with noticeable acidity. Wines that have gone through malolactic fermentation, as LaBelle Chardonnay has, tend to have softer acidity and fruit flavors with buttery mouthfeel.

About Vidal Blanc:  Vidal Blanc is a white hybrid grape variety developed in the 1930s by French wine grape breeder Jean Louis Vidal. It is a very winter-hardy variety that manages to produce high sugar levels in cold climates with moderate to high acidity. It is grown widely throughout the United States where it is used to produce both dry and sweet wines.

SKU: 8-9396100231-8 Categories: , ,

Additional information

Weight 44 oz
Dimensions 3 × 3 × 12 in
First Produced



75% Vidal Blanc, 25% Chardonnay

Residual Sugar

< 1.0%