Chardonel was developed at Cornell University from a cross of Chardonnay and Seyval. It was selected out for its cold hardiness and ability to make quality wines even in marginal growing seasons. Wines from Chardonel grapes do not exhibit the typical “native” ﬂavor that some lesser varieties do, namely the foxy or muscat ﬂavors that are present in Concord, Niagara and other wines grown in the region.
Our estate Chardonel is made like a Burgundy, fermenting at 68°F and undergoing malolactic fermentation before being oaked. The result is a full bodied, Chardonnay-type wine. It displays slate, white ﬂowers and lemongrass with oaky vanilla notes in the ﬁnish.
PAIRS WELL WITH:
Blue Cheeses | Roasted Poultry | Cream Sauces