AROMAS & FLAVORS
This Chardonnay delights with aromas of citrus, pear, vanilla, graham cracker and buttercream perfectly balanced by vibrant, rich ﬂavors of baked apple, apricot, cinnamon and hazelnut. Lingering creamy and toasted oak notes round out the ﬁnish.
This versatile Chardonnay pairs perfectly with seafood, poultry, white meats and dishes with cream sauces. Try preparations that include citrus, butter, cream, cheese, bacon, nutmeg, thyme, basil or toasted nuts.
HOW IT’S MADE
The grapes are destemmed, pressed, then cold settled in stainless steel tanks before moving to barrels for fermentation. Aged separately in French oak, the wine completes 92% malolactic fermentation, is then sur lie aged and stirred every two weeks until ﬁnal blending in May, followed by bottling in June.
The winter of 2018‐2019 brought above average rainfall to the North Coast, with the bulk of the rain falling from January through May. Spring temperatures were moderately cool, and that led to warmer weather in August through October and ideal conditions during harvest. The end of August saw a bit of a heat wave, but the month of September was perfect for ripening. The white wines grape harvest was ﬁnished on October 7th.