Wine Review: Four Vines Naked Chardonnay

four_vines_naked_chardonnayStay Away, Buttery Chardonnay-Lovers

The Four Vines Naked Chardonnay is not put through malolactic fermentation, meaning more acid and crispness is retained. When Charonnay goes through this process, much of the natural acid is diminished, and then when you add in the oak barrel aging, you get butter and vanilla. While some Chardonnays are suited to those flavors, we prefer the less buttery and fat Chardonnays in favor of the biting flavors of the natural fruit.


Stark difference here from many Chardonnays. The color is not so rich. Instead, you have a clearer gold, with tinges of green.


Sharp, crisp, acidic, tart. Great fruit smells rather than vanilla candle or buttered popcorn. Quenching is the best way to describe it.


Bright green apple, pear and white flowers. The acidity is not overpowering, but it still hits you right away. The alcohol is even and in the finish leaves you with peaches and a nice shot of orange/lemon. There is a minerality to the wine as well, making it feel light as it goes down.

With Food

Definitely a food wine. Since the acid is there, the Four Vines is adept at cutting through the fatty foods. Shellfish cooked or served with butter, white cream sauces, lemon chicken. Not sure about fruit and cheese, but you could try some sharp cheddar with apples and pears.

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