The cool climate gives us Chardonnay with natural acidity. All of the fruit was whole-cluster pressed before cold barrel fermentation. We fermented and aged the wine in Hungarian oak barrels for nine months. The traditional practice of batonnage was used to build body, texture and to integrate flavors.
Our Sonoma County Chardonnay is a vibrant, engaging wine that bursts with mouth-watering fruit and lively acid. Flavors of apple, pear, citrus and ripe apricot engage the palate, while subtle, creamy hints of butter and meringue unfold. The final presentation is a luscious finish, leaving the palate refreshed and wanting more. We suggest pairing with a roasted Dijon chicken or crab cakes.