# ZD Chardonnay (2022)

- **Producer:** ZD Wines
- **Colour:** white
- **Type:** still
- **Grapes:** Chardonnay
- **Region:** California, United States
- **Style:** Classic
- **Alcohol:** 13.9%
- **Average price:** €40
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 10–12 °C
- **Aromas & flavours:** apple, pear, peach, apricot, mango, passion fruit, pineapple, lemon, grapefruit, vanilla, coconut, butter, cream, honey, hazelnut

## About this wine

Founded in 1969 by former aerospace engineers Norman deLeuze and Gino Zepponi, ZD Wines has a truly distinct origin. The acronym 'ZD' pays homage to the founders' last names, but it carries a secondary, highly literal meaning: 'Zero Defects.' This was a strict quality control program used at AeroJet-General, the rocket propulsion manufacturing firm where Norman and Gino worked before embarking on their winemaking journey. They translated these meticulous engineering and precision standards directly to organic farming and winemaking in California. Today, ZD Wines remains family-owned and operated by three generations of the deLeuze family, sourcing Chardonnay from premium, cool-climate coastal vineyards in Carneros, Monterey, and Santa Barbara.

## Interesting facts

- Founded by aerospace engineers who applied rocket-propulsion quality control standards ('Zero Defects') to winemaking.
- Uniquely aged in 100% American oak instead of the traditional French oak used for premium California Chardonnay.
- Undergoes primary fermentation in a cold room at 46°F-48°F, the absolute physiological lower limit for yeast survival.

## Food pairing

The dramatic tension between the wine's rich, full-bodied texture and its crisp, high acidity makes it exceptionally versatile. The creamy, barrel-fermented texture and sweet oak notes perfectly complement rich, buttery seafood and roasted poultry, while the vibrant, non-malolactic acidity cuts through heavy cream sauces and rich proteins.

## Wine making process

ZD Chardonnay is crafted using a highly distinctive winemaking approach that balances rich textures with vibrant freshness. The grapes are hand-harvested at night to preserve natural acidity and undergo 100% barrel fermentation. Uniquely, primary fermentation takes place in a cold room kept at 46°F to 48°F—the absolute physiological lower limit for active yeast survival. This slow, cool fermentation takes over two months to complete, locking in delicate tropical fruit esters. Crucially, the wine undergoes 0% malolactic fermentation, preserving its crisp natural acidity. It is aged for 10 months in 100% American oak barrels (25% new, 75% neutral) with extended yeast contact (lees stirring) to build a rich, creamy texture, and is finished using cross-flow filtration.