highlights of French oak and aromas of bay
leaves, vanilla and spice. This nicely balanced
Chardonnay has been barrel fermented
and aged in French oak for ten months to
bring out its creaminess.
Production Method: One third stainless steel fermented to
retain floral, fruit flavors and two thirds barrel fermented.
Aging: ten months in French oak, including "battonage" (stirring of the lees once a week) to develop the smooth creaminess of the wine.
Serving Temperature: 50ºF - 58ºF
Aging Potential: 3-8 years
Serve with: Fish, white meats and sauces
History: started making Chardonnay in 1978