Approximately 8% of the grapes are from the Russian River appellation, are barrel fermented, allowed to complete malolactic fermentation and held sur lie for 5 months. The balance of the grapes from the Santa Ynez Valley and Santa Barbara County are fermented in temperature controlled stainless steel tanks. Each wine is produced separately and a blend is made prior to bottling.
The Central Coast fruit tank fermented displays pineapple, citrus and apple. The barrel fermented Russian River fruit contributes oak notes in the nose, mouth and body. Stylistically, this wine has a wonderful complex nose with good body and clean finish.
Serve with roasted Cornish Game Hen with lemon and tarragon, veal piccata or poached salmon.
"Made in a food-friendly fashion, this Chard is dry, acidic and minerally. It was obviously picked at lower ripeness, but still shows a warm core of pineapples and green apples. Quite a nice wine for Chardonnay fans to drink with roasted chicken, fleshy fish, or even a white meat such as pork."
Strong tropical flavors of pineapple and starfruit oddly combined with oak and creaminess. It's a wine that can't make up its mind on what it wants to be.