Released from New York State Agricultural Experiment Station in 1996, Chardonel is a cross of Chardonnay and Seyval, making it a high quality white hybrid. While it is both moderately cold hardy and vigorous, it must be cluster thinned to prevent overcropping. It has a taste similar to its parent, Chardonnay and has medium to large berries.
Barrel fermented in a medium toast French oak, using the traditional Sur Lie (on Lees) method.
Chardonel yields a delicate and subtle wine that serves as a perfect companion to chicken and seafood cuisine.