Only 123 cases were bottled of this small production Chardonnay, which was made from grapes affected by a small touch of botrytis, the bacteria responsible for "noble rot," though this is not by any means a dessert wine. 


"For our first attempt at vinifying Chardonnay, we are pretty pleased with the results. The barrel fermentation, although using older wood, yielded aromas of toasted coconut and brioche that wrap around the core palate of yellow plum and beeswax. The richness provided by the extended lees contact is cut through on the finish with fresh, citrusy acidity, and savory minerality."

Current Stock:
4.00 (in)
16.00 (in)
4.00 (in)

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