|The 2005 growing season began with an early bud break followed by a cool, wet spring. Summer was also on the cooler side, without the usual warm spells, resulting in an even and extended growing season. As a result, the harvest was long, allowing the grapes to develop more complexity andlayers of flavors, aromas and wonderful color.
Winemaking: Winemaker Mary Sullivan barrel fermented and aged a portion of the Chardonnay in French and American oak barrels for four to six months to impart subtle highlights of vanilla and pear. Fermenting the remainder in stainless steel maintained a bright, fresh fruit balance. The resulting wine has ripe stone fruit, pear and apple flavors, and is highlighted by a touch of citrus.