|Chardonnay is one varietal that can excel in a variety of different elevage regimes. visit Chablis and you won't see much oak. In Pulighny-Montrachet you will see plenty of barrels and plenty of new barrels. there are so many factors involved in that 'do you or don't you' decision it is difficult to list them all. What is clear is that Chardonnay is very malleable, and putting a high percentage of new oak on it clearly alters the outcome. Our plan, being in California, has always been to pass on the oak and look for pristine Chardonnay characters in the juice. We believe this philosophy is most successful with our vineyard. Back in 2005 when we first produced our un-oaked Chardonnay, there was only a handful of winemakers treating Chardonnay that way in California. You remember how it was, right? Give me oak, give me butter and then add some more. That just isn't our genre. Now the un-oaked Chardonnay category is getting to be a crowded house. Hate to say I told you so, but there is evidence... Middleridge Ranch supplies the fruit and we eschew the oak. Think less is more, because sometimes it actually is.
Penetrating aromas of green apple, lemon custard and subtle tropical fruits of guava and melon. The palate is sleek and detailed, with just enough flesh and mid-palate presence for pinpoint balance with the natural acidity. The fruit gains momentum into an expansive finish, while remaining graceful and elegant.