Each of the individual vineyard lots undergoes fermentation in French oak barrels, and a significant portion of the wine is fermented with its native yeast to enhance body and complexity. Portions of this top-rated chardonnay also receive a secondary malolactic fermentation before aging more than a year in barrel on the yeast lees. With blending, we balance the vivid fruit intensity with elegance and finesse.
News & Acclaim
June 15, 2018 – Well-framed, with concentrated green apple, nectarine and melon flavors that are supported by fresh acidity. The spicy finish offers mineral and white cherry notes. 2,000 cases made. –KM