Pick Chardonnay grapes at the peak of ripeness. Crush and press into a neutral French oak barrel for fermentation. Once fermentation slows hit the batch with a nice brisk malo-lactic fermentation. After just the right amount of time in oak (with some occasional lees stirring), transfer to a steel tank to age. Bottle, re-age for another 8 months and serve. What do you get when you follow these instructions? The best Oaked Chardonnay in Virginia (2019 Virginia State Fair Best-in-Class winner). Our Oaked Chardonnay presents a soft, buttery complexity with notes of vanilla and wonderment that pairs perfectly with pesto pasta, Alfredo sauce, scallops, fish, chicken, cheese and just about anything else you can throw at it.