# Estates Riverstone Chardonnay (2022)

- **Producer:** J. Lohr Vineyards & Wines
- **Colour:** white
- **Type:** still
- **Grapes:** Chardonnay
- **Region:** California, United States
- **Style:** Classic
- **Alcohol:** 13.9%
- **Average price:** €15
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 10–13 °C
- **Aromas & flavours:** lemon, grapefruit, orange, peach, apricot, nectarine, blossom, vanilla, butter, toast, cream, hazelnut

## About this wine

J. Lohr Estates Riverstone Chardonnay is an iconic California white wine rooted in the cool, wind-swept Arroyo Seco AVA of Monterey County. Founder Jerry Lohr, an agricultural pioneer, was among the first to recognize the potential of this region, planting Chardonnay vines here in 1972. The wine's name pays tribute to the cobblestones, or 'riverstones,' deposited over millennia by the Arroyo Seco River. These stones limit soil depth, naturally controlling vine vigor and yielding highly concentrated fruit. This wine represents a legacy of cool-climate winemaking that has defined the region's style for over three decades.

## Interesting facts

- The 2022 vintage features a new label with a flowering quince border and transitioned from cork to a Stelvin screwcap.
- Founder Jerry Lohr was an agricultural pioneer who planted his first Chardonnay vines in Arroyo Seco in 1972.
- The wine is crafted from ten distinct Chardonnay clones, including Hyde-Wente and Mount Eden.

## Food pairing

This medium-plus bodied Chardonnay pairs beautifully with rich, creamy dishes and buttery seafood. The wine's natural acidity cuts through the richness of cream sauces and buttery preparations, while its oak-derived vanilla and hazelnut notes complement roasted poultry and caramelized flavors.

## Wine making process

The winemaking process for the Riverstone Chardonnay is designed to build complexity and texture. Grapes are harvested at night to preserve freshness and pressed immediately. Fermentation takes place in a combination of French, American, and Hungarian oak barrels. To enhance richness, the wine undergoes partial malolactic fermentation and is aged sur lie (on the fine lees) for seven to nine months. Weekly hand-stirring (bâtonnage) during this period integrates the oak and yeast characters, creating a creamy, well-rounded mouthfeel while preserving the grape's natural acidity.