Producer: Breaux Vineyards
- Madeleine’s was steel fermented at cool temperatures, eliciting robust fruit notes, a medium body, and refreshing acidity. Flavors such as banana, pineapple, & red pear shine through on this wine that pairs fine with food, but stands alone as a Fall-sipper just as well. One of the great aspects of making wine from Virginia grapes is that the resulting wines are wonderfully aromatic and expressive. With that in mind, we choose to make our Madeline’s Chardonnay in 100% stainless steel, avoiding oak contact completely. What this has done is it allowed the wine to showcase the beautiful Virginia-grown Chardonnay’s aromatic potential, and that gives you, as the drinker, the ability to experience what those grapes smell and taste like in a pure, unmasked environment.
- Awards: SILVER MEDAL – Governor’s Cup Wine Competition (Virginia) – 2011
Virginia Pour House Notes:
Aroma: very aromatic with light floral notes with a tropical fruit explosion
Flavors: ripe tropical fruits bursting on the palate adding notes of light pear and mango
Finish: soft, smooth, and refreshing with a lingering mango flavor
Additional Notes: The latest craze is unoaked Chardonnay. For those unfamiliar with the term, it simply means there is no oak influence with stainless steel fermentation. This allows the fruit of the wine to shine without that heavy stereotypical California Chard super, buttery quality looming over the nose and taste buds. Most unoaked Chards carry a very crisp and clean finish; light bodied, and packed with citrus flavors. The surprising thing about Breaux’s rendition is that this wine maintains the same body structure as it’s oaked counterpart, minus the buttery aroma and flavors. The fruit is explosive across the nose and palate. The finish is very soft and smooth but maintains a refreshing quality. I LOVE this wine and was able to enjoy it while on vacation at the beach this past 4th of July. There was honestly no better pairing.