Acacia was one of the early wineries to firmly secure the recognition of Carneros as a prime area for growing Chardonnay and Pinot Noir. Carneros is a shared junction between the southern tips of Napa and
Sonoma, bordered by San Pablo Bay to the south. These grapes do well with the influence of fog and the bay's coolness.
"The vibrant aromas of this wine combine sweet creme brûlée with ginger,
lemon curd, fennel and peach," suggests wine maker Anthony King. "The wine's creamy entry blossoms to a full, sweet, peach and citrus mid-palate. The finish is long with vanilla, roasted oats and
nectarine flavors."
Crispness along with luscious Chardonnay fruit flavors combine to become the Acacia Carneros' calling card. Acacia winery chef Kevin Simonson likes to match the creamy texture
and savory elements of this Chardonnay with roasted chicken stuffed with goat cheese and crimini mushrooms. Serve with warm pancetta, red onion and bulgur salad.
Last updated on April 30, 2008