Barrel fermented with native yeasts and bottled without fining or filtration, this wine experienced a gentle and natural progression from grape to bottle.
Aromas of white flowers, ginger, and white peach preceed a slight flintiness and fresh cream. The palate combines Asian pear, jasmine blossom, and a sur-lie creaminess with and earthy, wet-stone minerality.
"A strong success in a challenging vintage, the 2006 Chardonnay reveals notes of spicy oak interwoven with tropical fruits, citrus butter, and orange oil. Full-bodied, layered, fresh, and lively, it can be enjoyed over the next 1-2 years. "
The Wine Advocate