COLOUR
White
TYPE
Still
VINTAGE
2022
GRAPE
Chardonnay
PRODUCER
ZD Wines
REGION
California
CHARACTERISTICS
Body
Full
Sweetness
Dry
Acidity
Medium - High
Finish
Long
Intensity
Pronounced
AROMAS & FLAVOURS
ABOUT THIS WINE
Founded in 1969 by former aerospace engineers Norman deLeuze and Gino Zepponi, ZD Wines has a truly distinct origin. The acronym 'ZD' pays homage to the founders' last names, but it carries a secondary, highly literal meaning: 'Zero Defects.' This was a strict quality control program used at AeroJet-General, the rocket propulsion manufacturing firm where Norman and Gino worked before embarking on their winemaking journey. They translated these meticulous engineering and precision standards directly to organic farming and winemaking in California. Today, ZD Wines remains family-owned and operated by three generations of the deLeuze family, sourcing Chardonnay from premium, cool-climate coastal vineyards in Carneros, Monterey, and Santa Barbara.
ALCOHOL
13.9%
AVG. PRICE
€40
STYLE
Classic
VEGAN
YES
SULPHITES
When to drink
Now or Later
Ideal temperature
10-12°C
INTERESTING FACTS
Fact 01
Founded by aerospace engineers who applied rocket-propulsion quality control standards ('Zero Defects') to winemaking.
Fact 02
Uniquely aged in 100% American oak instead of the traditional French oak used for premium California Chardonnay.
Fact 03
Undergoes primary fermentation in a cold room at 46°F-48°F, the absolute physiological lower limit for yeast survival.
FOOD PAIRING
Read more
WINE MAKING PROCESS
ZD Chardonnay is crafted using a highly distinctive winemaking approach that balances rich textures with vibrant freshness. The grapes are hand-harvested at night to preserve natural acidity and undergo 100% barrel fermentation. Uniquely, primary fermentation takes place in a cold room kept at 46°F to 48°F—the absolute physiological lower limit for active yeast survival. This slow, cool fermentation takes over two months to complete, locking in delicate tropical fruit esters. Crucially, the wine undergoes 0% malolactic fermentation, preserving its crisp natural acidity. It is aged for 10 months in 100% American oak barrels (25% new, 75% neutral) with extended yeast contact (lees stirring) to build a rich, creamy texture, and is finished using cross-flow filtration.
