Sourced from a tiny 0.6 acre block of Chardonnay grapes in Stewart Vineyard in the Ribbon Ridge AVA. The wine was fermented in neutral French oak to create a rich, rounded texture but with no oaky flavors. It did not go through malolactic fermentation (secondary fermentation) in order to preserve the natural acidity of the wine.
(130 cases produced)
"..Stewed apples, poached pears, almond croissants and spices on the nose. It’s medium-to full-bodied with a nutty, creamy palate." (90pts Suckling Report)
Ribbon Ridge AVA
Drink 2019 through 2026
Fermented in neutral barrels at around 60-62F with daily batonage during fermentation. No Malo-lactic fermentation. Aged 10 months in barrel.
Food Pairing Notes
Cream sauces, seafood, chicken, cheese.