# Alma Rosa 'El Jabali Vineyard' Chardonnay (2023)

- **Producer:** Alma Rosa Winery & Vineyards
- **Colour:** white
- **Type:** still
- **Grapes:** Chardonnay
- **Region:** California, United States
- **Style:** Classic
- **Alcohol:** 14.4%
- **Average price:** €50
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 12–14 °C
- **Aromas & flavours:** blossom, stone fruit, peach, nectarine, lemon, lime, mint, brioche, butter, cream, toast, vanilla, almond

## About this wine

The El Jabali vineyard was first planted in 1983 by legendary California wine pioneer Richard Sanford, who was among the first to recognize the potential of the cool-climate Santa Barbara coast for producing world-class Burgundian varieties. Today, the estate is owned by Bob and Barb Zorich and guided by winemaker Samra Morris, a Bosnian-born rising star in the American wine industry. The vineyard sits on the north-facing slopes of the Santa Rosa Hills in the Sta. Rita Hills AVA, heavily influenced by morning fog and cold Pacific winds from the ocean just 10 miles away.

## Interesting facts

- El Jabali, meaning 'wild boar' in Spanish, was first planted in 1983 by legendary wine pioneer Richard Sanford.
- Winemaker Samra Morris, originally from Bosnia, is celebrated as one of the rising stars of the Central Coast wine scene.
- The wine is bottled completely unfined, preserving its natural texture, complexity, and marine-influenced salinity.

## Food pairing

This rich yet high-acid Chardonnay pairs beautifully with dishes that match its weight and texture while cutting through richness. The wine's creamy mid-palate and subtle oak notes complement buttery seafood and roasted poultry, while its vibrant acidity and saline finish refresh the palate.

## Wine making process

The 2023 vintage was whole-cluster pressed and transferred directly to French oak barrels (46% new, 54% neutral) for fermentation. It underwent 50% natural malolactic fermentation with weekly bâtonnage (lees stirring) carried out until January. The wine was aged on its gross lees in barrel for 10 months, then transferred to stainless steel tanks for an additional 4 months of refinement before being bottled completely unfined.