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Wild Ferment Chardonnay


Our “Wild Ferment” Chardonnay was made by harvesting the grapes in the cool morning, then quickly pressing the juice away from the grapes.

Our vineyards enjoy warm Mediterranean-like weather, which allows for flavor development. They are also exposed to cool maritime breezes that come in the evenings, maintaining the grapes’ fresh acidity.

This wine pairs wonderfully with roasted chicken or pork loin, any seafood dish, including lobster and crab, roasted root vegetables, and creamy pasta dishes.

United States

Appellation Clarksburg
Variety Chardonnay
Average age of vines 30+
Farming Organic
Soil Clay and Sandy
Fermentation fermented using “wild” yeast and the wine underwent 100% secondary fermentation using “wild” bacteria.
Aging 11 months in 15% new French oak


California, United States




Tom McCormack


Chad Joseph


12 hectares/ 50-100 meters