Our Chardonnay is pressed in small lots with whole clusters, then mostly native yeast is used in the fermentation process with very little malolactic in order to retain brightness. The wine is 100% barrel fermented for seven months in French oak; 15% new oak, 85% 1–4 year old barrels. Aging in French oak barrels "on the lees” develops rounder, creamier texture in the wine. Inviting aromas of fresh juicy pear, baked apple and cinnamon are just like a fresh baked apple crisp. A lively mouth feel echoing the aromatics with good acid and a solid backbone. Finishes bright and crisp with a pronounced minerality.
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Not a big wine, but an elegant one, displaying lovely Chardonnay character at a good price. Creamy flavors of pineapples, mangoes, buttered toast and vanilla bean make it delicious. - Editor’s Choice
|fresh lobster tails with a rich butter sauce, fettuccine alfredo or a butternut squash soup