Metz Road Chardonnay


  • Grape: Chardonnay
  • Country : Monterrey, USA
  • Type : White
  • ABV : 14.5%

6 in stock

SKU: METZ-2-1 Categories: , , ,

Tasting notes

The nose is complex, forward and pure with hints of stone fruit, grilled almonds and toasted oak. On the palate the wine delivers the perfect mix of flavour, richness and structure.

Food Pairing

This is one of those Chardonnays that pairs perfectly with everything from fresh seafood to ripe cheeses.


Country/ Vineyard

Metz Road was created out of our desire to express the unique terroir of a single vineyard site.  Each vintage, they select the top vineyard block to craft a wine that is true to the varietal and perfectly embodies the site-specific characteristics, the soul, of the vineyard.

With 11 estate vineyards, they are blessed with an amazing selection of acres to work with from vintage to vintage.  In fact, they use less than 1% of the grapes we grow for our Metz Road wines.  The vines are farmed for ultra-premium quality and the grapes are hand-picked at optimum ripeness in the early morning.  In the winery, the grapes are hand-sorted, the juice is fermented in small lots and the wine is aged in 100% French oak barrels.  Their mantra is gentle handling and minimal intervention, allowing the distinctive terroir of a single vineyard site to shine.

VINEYARD: This estate Riverview Vineyard is a 340-acre, cold-climate (Region 1), sustainably-farmed, bench land site that overlooks the Salinas River. It is situated on the east side of the Salinas Valley just below the Pinnacles National Park. This property features granitic soils, great exposure and little protection on the strong winds that scrub the valley every afternoon. It is planted to an assortment of varieties, clones and rootstocks specifically matched to the various micro-climates, soils and aspects of the terrain. The namesake Metz Road runs alongside the property.

WINEMAKING: The grapes were hand-picked in the early morning hours, brought to the winery and gently whole-cluster pressed. The juice was fermented in small lots in open-top fermenters using a punch-down regimen of three times per day to gently extract colour and tannins. Aer fermentation, the must was gently pressed into a stainless steel tank for settling, then racked to 100% French oak barrels (30% new) for 14 months before bottling.