Combine ONEHOPE Chardonnay and ¼ cup sugar in a small saucepan over medium heat and stir.

Bring mixture to a slow boil and cook until liquid is reduced to about just ½½ cup.  Remove from heat and add raspberries, stir to combine.  Set aside and allow to cool completely.  Meanwhile, prepare your whipped cream.

Combine heavy whipping cream, powdered sugar, and vanilla extract in a medium-sized bowl (or in the bowl of an electric mixer fitted with a whisk attachment).

Using an electric mixer, beat ingredients until stiff peaks form.  To prepare trifles, gently press angel food cake pieces into the bottom of 6 trifle glasses (I just used stemless wine glasses, mason jars would also work well!).  Layer with whipped cream, and then top with raspberry sauce.  Top with another layer of angel food cake pieces, then more raspberry sauce, then a final topping of whipped cream.

Top off with fresh raspberries, if desired, and serve immediately.