Aromas of Meyer lemon, GRILLED PINEAPPLE, and guava are followed by fl¬avors of nectarine, PAPAYA, and lemon-tangerine, with touches of spice and minerality. The BALANCED ACIDITY lingers on a long finish.
After the grapes were picked, they were gently pressed and allowed to settle for 24 hours before being racked to a mix of French and American oak barrels for fermentation. 15% of the barrels were con-inoculated with a house strain of malolactic bacteria which were later used to top of the remainder of the barrels after primary fermentation was completed. A small portion of the wine was racked to stainless steel tanks for fermentation which added an element of juicy acidity and aromatics to the finished wine. Lees were stirred monthly to increase complexity and mouthfeel. The finished wine was aged for six and a half months in oak barrels before final blending and bottling.
T.A.: 0.54g / 100mL
Grape: : 100% Chardonnay