Two Dijon clones, 95 and 96, were selected for their ability to fully ripen while maintaining their natural acidity. Grapes were hand harvested in the cool morning and whole cluster pressed. The juice settled overnight before being gravity fed into barrels (40% New French Oak), inoculated with yeast and slowly fermented over a three week period. Malolactic fermentation was initiated on 80% of the wine and took six weeks to complete. The wine was aged on lees and stirred periodically for eleven months. This is a richly textured chardonnay, with refreshingly crisp acidity that should be enjoyed over the next two to four years.
Golden Apple, lemon curd, wet slate, and butterscotch. Bright acidity enlivens the creamy texture, leaving a prolonged lingering finish