Lemon and citrus notes with a hint of green apple. Flavors of topical fruit, baked fig and vanilla, with buttery overtones on the finish.
The grapes for this Chardonnay were whole-cluster pressed and the juice was sent directly to barrel without settling. Fermentation began with the addition of select wine yeast and finished in approximately three weeks. Sixty percent of the wine underwent Malo-lactic fermentation to lend softness to the wine, and later blended together with the balance to give the finished wine acidity and structure.
Lemon and rosemary chicken or risotto dishes