With a bright nose of pear and lemon, this Chardonnay highlights fruit-forward flavors of honeysuckle and apple. The French Oak and partial malolactic fermentation add a delightfully creamy combination of toasted almond and creme brulee. The result is a bright, fruit-forward wine with a long enjoyable finish.
80% of the Chardonnay was barrel fermented in Damy French oak barrels. The wine was aged ten months Sur Lie and 30% of the barrel fermented wine underwent malolactic fermentation.
We sourced six local, well known Russian River Valley vineyards for this wine: Clone 17 from Saralee Kundeeís Catieís Corner; Clone 4 & 809 from Hopkins Vineyards; Clone 4 & 17 from Vino Farmsí Airport Vineyard and Art Ibletoís Bella Sonoma vineyard, and the Robert Young Clone from Dutton Ranch and Nonella Vineyards.
The 2015 harvest saw warmer temps and a dry growing season which accelerated ripening and resulted in quite aromatic and condensed flavors. Similar to 2014, a mild winter and spring without frost led to crisper wines with higher acidity.