We whole-cluster pressed the chardonnay grapes and fermented the juice in oak barrels for one month, for tighter integration of oak and wine. After fermentation we racked off the lees, to maintain a crisp palate, and laid the wine down to age. Fermented and aged in 33% New French, 33% 2nd year French, 33% 3rd year French Barrels for nine months.
We love the balance of toasty aromatics and expressive fruit this Chardonnay opens with; bread pudding and crème brûlée against a backdrop of stewed apricot and some of the rich buttery notes we expect from this style. Its bright acid balance and lingering, dry finish are what we look for in high-quality Chardonnay. This is a good candidate to age in your cellar for a few years. Yes, Chardonnay can age!
Food Pairing Suggestions
Baked Brie, crab with butter and sourdough bread, lobster roll, couscous with blistered cherry tomatoes and toasted almonds.