Lago Cellars Wines

Locally grown and sourced right here in the Grand River Valley. This is a unique unoaked Chardonnay due to the fermentation process using a clay vessel instead of the traditional oak barrels or stainless steel.

Amphora, ancient clay vessels, have made a remarkable comeback in the winemaking world, rekindling interest in traditional methods. Here’s what sets them apart:

1. Minimal Oxygen Exposure: Unlike barrels, Amphora has a limited oxygen exchange due to its non-porous nature. This slows the aging which preserves the wine’s natural freshness and vibrant fruit flavors.
2. Neutral Vessel: Clay, being neutral in character, allows the wine to retain its primary fruit expression without imparting additional flavors. This makes Amphora an ideal choice for wines that emphasize purity and terroir, allowing the grapes’ inherent qualities to shine through.
3. Temperature Stability: Amphora provides excellent thermal insulation, keeping the wine at a more consistent temperature during aging. This stability can aid in a slow and gentle maturation process, promoting the development of delicate and nuanced flavors.

Chardonnay, pronounced shar-dun-nay, is the world’s most planted white grape. Chardonnay wines are full-bodied and fruit-forward with dominant flavors of yellow apple, starfruit, pineapple, butter, and chalk. It has medium-low dryness, average acidity, and medium-high alcohol content. Chardonnay grapes were first grown in France. The top four producers today in descending order are France, the USA, Australia, and Italy. While typically served cold, try serving a rich, creamy chardonnay at 55 degrees Fahrenheit, because slightly warming chardonnay releases its aroma into the bowl of the wineglass. Chardonnays are so versatile you can pair them with almost anything, but they’re popularly paired with creamy sauces, starchy vegetables, and seafoods.

Chardonnay is one of the few grapes that can grow in a wide range of temperatures, but the climate where it’s grown highly affects its flavor. Cooler climates will produce chardonnay with more quince and starfruit flavors. Warmer climates typically produce chardonnay with bolder pineapple and yellow apple essences. Sparkling wines labeled “Blanc de Blancs” are made with chardonnay. Chardonnay comes in three popular styles: oaked, unoaked, and sparkling. Oakey, creamy, and rich chardonnay wines are cultivated in California, Chile, Australia, Argentina, Spain, and Cote de Beaune, Burgundy. Steel-barrel aged, light, and zesty chardonnay are produced in Western Australia, and the Maconnais and Chablis regions of France.

• Profile:  Fruit Forward, Medium-Full Body, Dry, Medium Acidity, Medium-High Alcohol
• Dominant Flavors:  Lemon, Yellow Apple, Melon, Nectarine, Peach
• Origin:  France
• How to Serve:  Serve sparkling Chardonnay between 38 and 45 degrees Fahrenheit, Chablis around 45 degrees Fahrenheit, and oak-aged styles around 55 degrees Fahrenheit in a white wine glass.
• Pairing Suggestion:  Seafood, Poultry, Salads