"This Chardonnay is sourced from the moderately cool and foggy Carneros AVA, which spans the foothills of the Mayacamas and ensures excellent freshness and acidity. The wine undergoes barrel fermentation as well as sur lie aging in 20% new French oak, both of which contribute a creamy texture and complexity.
The bouquet is intensely aromatic and features notes of ripe peach and lemon. Flavors of toffee and almonds emerge on the palate, bolstered by lively acidity, a creamy mouthfeel, and a long finish.
The grapes were picked at the peak of flavor ripeness in early September and were gently pressed using a membrane press. The wine was fermented in both barrel and stainless steel tanks then aged sur lie for eight months in 20% new French oak. The lees were stirred monthly to enhance the weight and texture of the Chardonnay and to encourage malolactic fermentation."
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