Reflective of a cooler year, this Chardonnay displays oyster shell minerality with a grapefruit freshness, then some more weighty melon and pawpaw fruits. Bright, palate tightening grapefruit acidity drives the long palate with texture from barrel fermentation. Malolactic fermentation filling out the middle palate bringing weight. A pithy texture lends weight and long lingering finish deliver a refreshing wine.
Whole bunch pressed to extract the purest Chardonnay juice but including the hard pressings for weight and texture. Fermentation on some light solids which lend weight, texture and ultimately complexity. With the cooler season we encouraged malolactic fermentation to soften the acidity. Only French oak is used with 10% new, the balance a mixture of older barrels, maturation time 9 months before bottling in November.