Nose
Peaches, nectarines and braised nuts introduce layers of citrus blossom, vanilla pod and cinnamon.
Palate
The entry is dense and coating with a clean acid line adding structure and lift to a concentrated stone fruit palate. The finish is primary and unyielding, laced with lime zest, strudel and custard apple.
Winemaking
Machine harvested in the cool of the night. Cold Crushed to Press, where the juice is immediately separated from the skins. Crushed fruit yields juices (and thus wines) with greater fruit intensity and volume. Cold settled for 2-3 days, after which the clear juice and light solids are removed from the heavy solids. Fermented in French Oak Barrels. Ferment occurs at 12 degC (cold ferment) in order to preserve freshness. Secondary malolactic 30%, occurs in barrel. Aged in barrel on lees for 10 months before bottling. Battonage occurs every 2 weeks. French (Allier and Voges forests), 33 - 40% new.
Maturation Aged in barrel on lees for 10 months before bottling. Battonage occurs every 2 weeks. French (Allier and Voges forests), 33 - 40% new.
Food Pairing
This Chardonnay is easy to enjoy any time but especially beautiful with roasted white meats, seafood and creamy pasta dishes.
