We barrel fermented 60% of this wine and aged that portion in barrel for 6 months, stirring the lees every month. This method offers the wine a touch of brown spice and vanilla, while cold fermenting the remainder to maximize a fresh fruit-forward character. Our Sonoma County Chardonnay displays aromas of baked apple, pear and pineapple along with apple blossom aromas. On the palate, the baked fruit and toasty nutmeg leads to a creamy, well-balanced finish.
Enjoy this lively Chardonnay now and over the next couple of years with soft mild cheeses, pasta with a white cream sauce or roasted turkey.