This year's wine is loaded with aromas of caramelized sugar, baked spice, vanilla, crème brûlée, apple/pear fruit and butterscotch candy.
A creamy yet vibrant texture carries flavors of citrus blossom, peach preserves, pear and baked apples. A long, lingering finish hints at Chablis like minerality but this is truly California in style thanks to the new oak. To best enjoy the wide variety of favors, we suggest a serving temperature closer to 50° F.
While many Chardonnay producers are running to the Sonoma Coast for cool climate fruit, we use fruit from a clonal trial vineyard in Rutherford: the heart of Napa Valley and not exactly "cool climate." The results provide juice that is well suited for barrel and malo-lactic fermentations, lees stirring and extended aging in new oak. Even we are a little surprised at how crisp the finish product is and how well it holds up to this extreme recipe.
September 2, 2014
Bottled without any fining or filtration. Bottled Unfiltered on April 28, 2016
Whole Cluster Pressed; Barrel Fermented; Bâtonage (Lees stirring 17 months); 100% Malo-lactic fermentation.
Barrel-Aged 19 Months New French Oak, Billon, Tonnellerie Oak