Little Sheep Chardonnay

The Little Sheep Chardonnay is a Massachusetts-appellation white from Esplanda, made from Chardonnay. The details on file don't specify oak treatment, malolactic fermentation or vintage. Expect the usual Chardonnay range rather than one fixed profile: orchard fruit such as green apple and pear, with citrus, and possibly a riper stone-fruit note if the wine saw warmer conditions. Cool-climate New England Chardonnay tends to carry brisk acidity and a medium body, and that is the likeliest character here. If this bottle has had barrel contact, you would notice it as a rounder texture and a hint of toast or vanilla on the finish. Without it, the finish should be cleaner and more citrus-driven. As with any white, there is no tannin to speak of, so structure comes from acidity and texture. Serve it chilled but not icy, around 45 to 50°F, which is roughly an hour in the refrigerator, or 20 minutes in an ice bath if you're short on time. Straight from a cold fridge, Chardonnay can taste narrow and muted. Let it sit a few minutes in the glass before judging it. Decanting isn't necessary for a wine in this style, though a few minutes in a wide-bowled white wine glass will open the aromas. A standard white wine glass works well. A slightly larger, rounder bowl suits a fuller, oaked version, and a narrower one suits a leaner, steelier one. At the table, the acidity expected from a Massachusetts Chardonnay makes it a natural match for New England seafood: steamed or fried clams, baked haddock, scallops seared in butter and lobster with drawn butter. It also handles roast chicken, pork loin with apples, creamy pasta, risotto with sweet corn or mushrooms, and soft cheeses like brie or young cheddar. If the wine turns out to be oaked, richer dishes with cream or browned butter will suit it. A leaner, unoaked bottle will do better with shellfish, salads and lightly dressed fish. Avoid heavily spiced or very sweet dishes, which can flatten the fruit. Treat this as a drink-now bottle. Most Chardonnays at this level are made for enjoying within a few years of release, and nothing in the product details points to a cellaring wine. Store it on its side in a cool, dark place, and once opened, re-cork it and keep it in the refrigerator for a few days.