To preserve Chardonnay’s delicate flavors, aromas and acidity, the grapes are picked at night and in the very early morning hours so the fruit arrives cold at the winery. Grapes are then immediately pressed whole cluster and fermented in different lots. The wine undergoes partial malolactic fermentation and is aged for seven months in French oak barrels. During aging, bâtonage (stirring the lees by hand) is performed to achieve complexity and a rich mouthfeel.
This elegant and refreshing Chardonnay bursts with bright flavors and aromas of fresh picked pear, juicy fuji apple, lemon zest and graham cracker. A creamy mouthfeel greets a touch of minerality on the long, crisp finish.