The grapes for our Chardonnay program are hand harvested in the early morning and whole cluster pressed at the winery. Individual lots are barrel fermented using a combination of indigenous and inoculated yeast strains. They undergo partial malolactic fermentation, and lees are stirred twice monthly through the winter. The blend is aged in French oak, with a portion being new. We choose our barrels to emphasize the fruit and vineyard characteristics, rather than showcasing the oak itself.
1150 (9-liter cases)
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