Aromas of stone fruits such as apricot and peach.


The wine’s body is round and plush, with a smooth finish thanks to judicious use of French oak aging.

Growing Conditions

The 2010 vintage marks the first use of estate Chardonnay grapes. The contribution of our fruit infused this blended Chardonnay with a pronounced mineral taste note. The cooler weather that year contributed to the astringent structure, which nonetheless concludes with a refreshing point.


Bottled March 2011.


100% barrel fermented.


Aged surlies for 8 months in 65% new French oak.

Food Pairing

This well-balanced wine pairs nicely with richer cream sauces and seafood; it balances well with dishes such as lobster ravioli in cream sauce or shrimp quenelles in tomato beurre blanc.