# Substance 'Ch' Chardonnay (2021)

- **Producer:** House of Smith
- **Colour:** white
- **Type:** still
- **Grapes:** Chardonnay
- **Region:** Washington, United States
- **Style:** Classic
- **Alcohol:** 14.0%
- **Average price:** €24
- **Vegan:** Yes
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 10–12 °C
- **Aromas & flavours:** grapefruit, peach, apricot, lemon, vanilla, butter, cloves, hazelnut, honey, almond

## About this wine

The Substance 'Ch' Chardonnay 2021 is a 100% Chardonnay from the Columbia Valley AVA in Washington State, USA. It is produced by House of Smith, founded by Charles Smith, who brings a unique background from the rock music industry to his winemaking philosophy. The 'Substance' brand is dedicated to offering wines of high quality and value. The grapes for this vintage were sourced from six distinct vineyards within the Columbia Valley, a region recognized for its favorable growing conditions. The 2021 vintage was characterized by a warm growing season, leading to concentrated fruit due to small berry size, which contributes to the wine's overall balance and character.

## Interesting facts

- Founded by a former rock music manager.
- Grapes sourced from 6 different vineyards.
- Fermented with native yeast.
- Described as 'Cool Liquid Sunshine'.

## Food pairing

The wine's medium+ body and good acidity can complement richer dishes by cutting through fat and cleansing the palate. Its complexity can stand up to dishes with nuanced flavors, while its potential oak influence can harmonize with creamy sauces and roasted meats.

## Wine making process

The Substance 'Ch' Chardonnay 2021 is produced using 100% barrel fermentation with native yeast. A whole cluster press is employed, and the wine is subsequently aged for 10 to 12 months on its lees in French oak barrels, with 20-25% of these barrels being new. The grapes were harvested manually, with sorting occurring directly in the vineyard. The 2021 vintage conditions, characterized by a warm season and small berry size, contributed to the fruit's concentration. The yield was managed at 4.0 tons per acre.