Pears, gala apples, almond blossoms, and orange zest dominate the nose. Tart lemon drops, peaches, honeysuckle, and key limes are complimented by a soft vanilla meringue backbone that leads to a lengthy finish.
Upon arrival at the winery, whole clusters of Chardonnay are gently pressed, and the juice allowed to cold settle for 48 hours. The supernatant juice is then racked into 30% new and 70% neutral French Oak barrels for fermentation over the course of several weeks. After primary fermentation, the barrels are topped, and the wine is allowed to go through malolactic fermentation until fruit dominates the nose. The wine is then prepared for bottling.