"The vineyards where we grow our Chardonnay grapes are located in the cooler regions of the Alexander Valley – primarily south of the town of Geyserville. Here the morning fog keeps the vines blanketed in cool mist before the warmth of the afternoon sun breaks through. It is the interplay of the sun and fog that cultivates the vivid fruit flavors and vibrant acidity in our grapes. Most of the juice was barrel fermented and aged in small lots using a variety of yeast strains for added complexity while about 10% of the blend was fermented in stainless steel to retain purity of fruit character. Approximately fifty percent of the wine underwent malolactic fermentation and both the barrel and tank portions were treated to "sur lie" aging which contributes to the nutty richness and roundness of the wine." – Ondine Chattan
The nose teases with aromatics of pineapple and pear with complex undertones of hazelnut, toffee, and toast. On the palate, the fruit flavors linger and are complemented by the creamy texture achieved through barrel fermentation. The initial roundness on the palate evolves into a crisp finish that makes this a terrific wine to pair with shellfish or spicy cuisine.