

The fruit for this elegant wine is sourced from Russian River Valley, a premier appellation for Chardonnay. Warm summer days bring in fog from the nearby coast producing cool evenings and chilly nights, allowing the fruit to ripen slowly while retaining acidity. To preserve Chardonnay’s delicate flavors, aromas and acidity, the grapes are picked in early morning so the fruit arrives cold at the winery. Grapes are immediately pressed, then fermented in French oak barrels. During aging, bâtonage (stirring the lees by hand) is performed to achieve complexity and a rich mouthfeel. This wine underwent 80% malolactic fermentation and was aged for eleven months.
