The original Truchard winery was not in California but in Texas. Founded in 1887 by French brothers Jean-Marie and Anthony Truchard it lasted until the 1920s when Prohibition dried up all the sales.
The winemaking gene then skipped a generation, resurfacing in the 1970s with Jean-Marie's grandson, Tony. Stationed in California during the Korean War, Tony decided to follow in his grandfather's footsteps by buying 20 hectares of vines in Carneros. Over the last four decades, Tony has expanded the estate to some 280 hectares of vines and has constantly championed his region's wines.
It took until 1989 for the family to release wine under its own label, but the Truchards haven't looked back since and are now regarded as one of the very best producers in the region.
The grapes are whole bunch pressed. This technique produces a fullbodied wine with delicate structure. The Chardonnay is 100% barrel fermented in French oak (33% new) using various yeast strains. After fermentation the wine remains in barrel on the lees for 10 months. A partial malolactic fermentation (30% complete) allows the wine to retain its natural acidity, while regular stirring of the lees (battonage) gives added complexity and richness.
An intense nose of pineapple, green apple, and honeysuckle, with hints of nutmeg and fig. The mouth-feel is bright and balanced, with flavours of fresh pear, lemon, and lime. The finish is crisp and fresh.