Barrel fermentation in new and seasoned French
oak added toasty vanilla and spice complexities,
and during 9 months of barrel ageing, we
regularly stirred the "lees" in barrel, which adds
a creamy texture and increases richness on the
palate. Encouraging secondary fermentation
adds additional complexity, and in the glass the
wine is both creamy and crisp, with ripe apple,
Meyer lemon, wet stone, and spiced vanilla
flavors. Enjoy over the next 1-3 years.
"This is one of the best California Chardonnays in its price range. It's not a rich wine; instead, it's dry, crisply acidic and minerally, with citrus zest, vanilla cream and subtle oak flavors, With 65,000 cases produced, this should be easy to find.