Whole bunch pressed to extract the purest Chardonnay juice then fermented on some light solids which lend weight, texture and ultimately complexity. With lovely weight and flavor in the juice, no malolactic fermentation was initiated. Only French oak is used with 20% being new barrels, the balance a mixture of older barrels, maturation time 10 months before bottling in November.
Some citrus blossom, stonefruits of white nectarine and some toasty nutty oak. Lovely stonefruit generosity coupled with a bright and palate tightening grapefruit acidity. Some pithy texture and long lingering finish, oak tannin and structure making this as serious Chardonnay.