Fruit aromas of baked apple, ripe pear and pineapple are highlighted with pleasant notes of butterscotch, roasted nuts, honey and vanilla cream.
The 2018 vintage played out like a dream for winemakers. Moderate temperatures through spring and summer brought about slightly later harvest that was prolonged with cooler temperatures during ripening, allowed the grapes to mature more slowly. This yielded wines with more depth, flavor concentration, and supple texture. The grapes for our Chardonnay program are hand harvested in the early morning and whole cluster pressed at the winery. Individual lots are barrel fermented using a combination of indigenous and inoculated yeast strains. They undergo partial malolactic fermentation, and lees are stirred twice monthly through the winter. The blend is aged in French oak, with a portion being new. We choose our barrels to emphasize the fruit and vineyard characteristics, rather than showcasing the oak itself.
Brown Butter Lobster ~ Roasted Butternut Squash Pasta ~ Creamy Risotto ~ Brie & Caramelized Onion Pizza