Granny Smith apples, toasty oak and a hint of butterscotch provide a beautifully balanced aroma and flavor profile in this classically rich and expansive Chardonnay.
A bit on the cool side, the growing season of 2002 allowed the fruit to mature slowly and develop fully ripe flavors while retaining a nice acidity.
The fruit was hand-harvested in the cool morning hours.
No fining or filtration took place, bottled June 2003.
After pressing, the juice was transferred directly to oak barrels for fermentation.
After malolactic fermentation, the wine aged on the yeast lees in 75% new Virginia oak barrels for a full eight-month aging cycle.