All of the fruit had at least onehour of skin contact in the press to control acidity, gain that smooth texture and highlight bright aromatics and flavors. We then follow with cold stainless steel fermentation (between 60f and 63f) to retain brightness, minerality and the exotic fruit character of the Rued Clone in the blend.
By nose: a complex blend of stone fruit, green pear and pineapple.
By mouth: balanced acidity, grapefruit, Gravenstein apple and minerality.
2700 cases produced
100% Chardonnay: 77% Clone 4, 23% Rued Clone
Food Pairing Notes
Pairs beautifully with salmon tartar, bacon wrapped scallops, prosciutto sandwich, and whole wheat pasta with caper pesto. This is a great vegetable wine - spicy wood fired green chilies, crisp fennel salad and most especially heirloom tomatoes.