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We barrel fermented 60% of this wine and aged that portion in barrel for 6 months, stirring the lees every month. This method offers the wine a touch of spice and vanilla, while cold fermenting the remainder to maximize a fresh fruit-forward character. Our Sonoma County Chardonnay displays aromas of baked pear, apple and lemon citrus along with white blossom. On the palate, the baked fruit and toasty spices lead to a creamy, well-balanced finish.
Enjoy this lively Chardonnay now and over the next couple of years with soft mild cheeses, roasted chicken salad, or grilled halibut.
Vintage 2016 - Wine Enthusiast - 88 Points
Rounded and creamy with a touch of citrus, this floral aromatic wine is simple in its approachable layering of lemon zest and tropical pineapple. The oak is supportive and spicy in vanilla bean and nutmeg.