Current Vintage: 2013
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The Chardonnay vineyard was harvested in mid February after a warm post veraison ripening period. A portion of the juice (approximately 30%) was fermented in new and one year old French oak barrels. Approximately 30% of this blend was fermented in old oak as a wild yeast fermentation that also went through partial MLF to achieve greater complexity. The barrel fermented portion was matured in oak on yeast lees for 10 months to create a rich creamy palate. The remainder of the blend was fermented in stainless steel tanks at moderate temperatures to retain maximum fruit character.
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