This superb chardonnay is produced using whole grape bunches which are chilled to 47-50°F prior to pressing and destemming. The free-run juice is separated and clarified. The clear must is racked into 75% barriques, 25% into stainless steel and yeast is added to start fermentation. The wine is aged on the lees in barriques for 5-6 months, with weekly stirring. It is then bottled and aged for an additional 8 to 10 months.
Deep yellow-straw color with gold hues. Intense and fruit forward aromas with spicy notes of vanilla. Soft and dry taste with hints of apple, peach, and apricot surrounded by light vanilla.