Nose
The aromas suggest a blend of citrus, butterscotch and green apple with a hint of toasted bread.
Palate
On the palate, expansive flavors and textures burst with full body and remarkable balance. The oak is very well integrated, married with the fruit, and lingers in the exceptionally long finish.
Growing Conditions
The long cool ripening season of 1998 pushed harvest later than any on recent record. The lower than average temperatures also preserved the natural grape acidity, fundamental for the development of truly fine Chardonnay fruit.
Harvest
Our harvest proceeded in early October in cool dry conditions and the clusters were pressed whole.
Bottling
Careful racking allowed us to bottle this Chardonnay free of fining and filtration in June 1999.
Winemaking
The fresh juice yield was then immediately barreled in 50% new oak from a forest in Virginia. Primary and malolactic fermentations were completed.
Aging
The wine was aged on the yeast for the entire nine month aging period. Select French Oak.
