Sisters Chardonnay is a wine with lifted floral aromas and great length and complexity on the palate. Sisters also has the ability to evolve beautifully in the bottle and to reward patience with more complex aromas of white truffle and more lifted floral notes to augment the flinty, wet stone, fresh citrus and peach qualities the wine has in its youth.
Sisters 2019 combines the finest lots from grapes grown in two extremely stony Eola-Amity Hills vineyards situated near Lingua Franca Estate. The poor basalt-based soils create a complex flavor and aroma profile that can express layers of flavor including floral, mineral, savory and fruity elements similar to what we find on our own Lingua Franca Estate. Each year we select the most refined and distinguished barrels of Chardonnay in our cellar for the creation of Sisters.
The grapes were whole-cluster pressed, settled in tank for an average of 24 hours, then barrel fermented with wild yeast and natural acidity in a combination of 25% new 600-liter puncheons and 75% neutral French oak from diverse French coopers. These were made to our specification with a long and light toast, and often with proprietary wood sources that reduce the flavor impact of the barrel. Full malolactic fermentation was completed in each vessel, and after the wines was blended it was put into a stainless-steel tank with its lees for 6 months prior to bottling. Barrel fermentation and leaving the wines on its lees allows the wine to remain basically untouched, and unmoved until it is getting ready for assembly and bottling.
Food Pairing Notes
This wine deserves to be served with simply poached or sautéed fish dishes especially rockfish, halibut, turbot, and dover sole with light herbed butter, garlic butter, or a classic Beurre Blanc sauce. Equally tempting are the royal halibut or king (chinook) salmon with dill sauce or quail with an lemon-herb marinade, grilled with Herbes de Provence. It is a powerful enough and yet crisp enough to go with Belon oysters or another meaty type of oysters or even oysters with a lemon crème fraîche, Oysters Rockefeller or grilled oysters in the half-shell. It is also expressive enough to go with poached salmon with sorrel sauce or a grilled Hamachi collar with rice and furikake. Equally good are tempura fish and vegetables and the finest smoked salmon or gravlax, and caviar.