Aromas of pineapple, apple, and Meyer lemon are layered with orange peel and pear notes.
It’s full-bodied, structured, and balanced with fresh acidity. Nuances of crème brûlée and vanilla lead to a smooth and lengthy finish.
The dormant season was wet with much more rain than usual before the skies cleared in April, just in time for bud break. The weather in May was surprisingly cool and rainy again, slowing down the vine growth, and serving as a harbinger of the roller-coaster growing season that followed. The summer months alternated between warmer and cooler than average but, thankfully, the daily high temperatures rarely exceeded 100°F. September was warm and sunny, providing the perfect finish and all the grapes were in by mid-October.
Our cool-climate, bright Chardonnay is perfect for grilled or steamed fish and fresh vegetables. It is also a great companion for lightly cooked shellfish like crab and prawns. For a more spicy pairing, Winery Chef Chris Kennedy suggests serving this wine with our Chardonnay-Steamed Mussels with Calabrian Chili Broth and Crusty Bread.