Wet stone, apricot, strawberry, vanilla, and peach in the nose. Rich attack with good acidity and length. Bright citrus, apricot with a finish of strawberry and hints of vanilla and lemon.
100% Chardonnay. The winemaking team gently pressed the grapes using a membrane press, and the juice was then chilled, settled, and racked into Burgundian oak barrels for fermentation. The yeast lees were hand stirred montly to enhance a creamy finish, produced by the barrel fermentation, and to encourage a secondary malolactic fermentation. The wine was then aged "sur lie" for 8 months in new French oak.