The grapes were hand-sorted and gently whole-cluster pressed. After overnight settling, the juice was racked to barrels for
100% native wild yeast barrel fermentation followed by malo-lactic fermentation. The wine was aged in 80% new French oak
barrels for eleven months on the lees, which were stirred weekly. It was not fined or sterile filtered.
The 2008 Sonoma Coast Chardonnay is pale yellow-green in color. It has a profuse nose of honeysuckle, vanilla, orange zest
and lemon curd. The creamy mouthfeel is balanced with crisp minerality and firm acidity. The finish never ends.