100% Chardonnay. Medium-bodied and crisp, with subtle apple, pear and citrus notes. A mineral component comes through in the lively, balanced and long finish. 90% fermented in stainless steel tank, 10% barrel fermented. Aged for six months in neutral oak and stainless steel.

The Bacchus label was created by David Gordon, one of New York’s first recognized sommeliers, and the person responsible for the Wine Spectator Grand Award-winning wine list at Manhattan’s famed Tribeca Grill restaurant. The restaurant opened in 1990 by restaurateur Drew Nieporent and actor Robert DeNiro. Gordon, who is self-taught, began learning about wine in the 1980s just as Kevin Zraly was beginning to educate America on the world of wine. At the time, there were very few non-French somms working in the city and the British-born Court of Master Sommeliers was in its infancy. In the beginning, Gordon sourced the wines from his friends in Napa and Sonoma. Producers such as Caymus, Lewis Cellars, and Miner Family provided grapes and helped with the winemaking for the early cuvées. Gordon has kept to his original promise that wines with the Bacchus label will always be affordable and delicious.