For the fourth consecutive year, nature provided us superb growing and harvesting conditions. The Chardonnay was ready the 2nd week of October. Ripe, healthy fruit was hand-picked into small boxes, and then whole-cluster pressed. Half of the juice was fermented in French Oak barrels (20% new), and half in a stainless-steel tank.
The resulting wine is of a more delicate style – not big and oaky, not lean and short. It is a subtle blend of round texture and sharp flavors. Fern and white peaches on the nose, fresh almonds and honey on the palate – a blend of pure Chablis and a gentle Meursault. This wine is a wonderful compliment to shellfish, especially oysters and soft-shell crab. It should also be enjoyed with ripe cheeses, and of course all kinds of fish. 1,600 cases produced