Burrowing Owl Chardonnay (750ml)
ConventionalMost products with this label come from producers who do their best to avoid any intervention at all but it’s possible that some of the aforementioned preventative measures and additions are deemed necessary. Learn More
Roast ChickenGrilled FishShellfish
Founded by Jim Wyse in 1993 and named after the endangered species that used to populate the area, Burrowing Owl’s winery and vineyards are situated in the northernmost tip of the antelope brush system (which is part of a semi-arid shrub-steppe), a low rainfall natural grassland. Despite the desert ecosystem that adjoins some of their vineyards (and not without the challenges that this can create), these grasslands contain enough moisture levels to contribute to the growing of premium grapes.
With their first vintage in 1997, Burrowing Owl originally focused on Cabernet Sauvignon, Merlot, Chardonnay and Pinot Gris. Since then, the winery has expanded its offerings and now grow some 16 varietals across their three estate vineyards (210 acres in total). With organic vineyard practices, composting, the use of environmentally friendly sprays, and a “no harm” wildlife policy (among other things), Burrowing Owl’s environmental philosophy is best summed up by this quote from the winery: “It has been the overriding environmental philosophy at Burrowing Owl to take the long term view of our vineyard and winery practices and on a global scale we strive to do no harm.”
Aromas of ripe cantaloupe and sweet peaches meld with lemon curd, hazelnut and freshly popped buttered popcorn. The medium bodied palate excudes the ripe fruit from the nose, tangy lemon curd and crisp acidity with subtle oak notes and leesy notes. Pair this layered Chardonnay with roast or rotisserie chicken, halibut or scallops sautéed in butter or a pizza in bianca toped with prosciutto, grilled pear and hazelnuts.
The estate grown Chardonnay grapes were handpicked the first week of October. They were hand sorted and then dropped whole-cluster into our pneumatic press for a gentle extraction of the juice. Gravity fed into tank, the juice was chilled overnight to remove excess solids. 15% of the juice was fermented and aged in stainless steel tank to add crispness, freshness, floral and mineral notes to our final product. The rest of the juice was fermented in oak barrels.