Whole cluster sorted then pressed Fermented and aged in French oak barrels (30% new) 15 months on primary lees Partial malolactic fermentation Bottled unfined and unfiltered
Lobster, Soft Cheese, Halibut, Scallops
Honeysuckle, Tropical Fruit, Brioche
This wine was made with no sulpher additions from harvest until bottling.
Like the great Chardonnays of Burgundy, we age this wine for two winters (15 months) in barrel.
We blend grapes from two hillside sites - one in Sonoma County and one in Anderson Valley - that give this Chardonnay bright acidity and balance.