In the coming years, our Chardonnay is destined to become another estate grown wine, but while we’re waiting for our new plants to mature and produce fruit, we currently source from two vineyards: Thistle in the Dundee Hills, and Tree Hill, just south of Monmouth. Over the course of 16 months in barrel, we strive to build texture, flavor, and body from the lees and barrel time, resulting in these two distinct vineyard sources coming together harmoniously to produce a supple, layered wine with firm underlying acidity. The nose presents yellow apple, white flowers, and hints of barrel toast and the palate carries these flavors through along with a nod towards flaky pie crust and fresh baguette.
Comprised of Dijon 76 & 95, the fruit is picked and hand-sorted before being gently pressed and cold settled, then barreled down to 25% 1-year and 75% neutral French oak barrels. Both primary and malolactic fermentation occur in barrel, while the wine is aged on its fine lees with minimal stirring for 16 months before being blended and bottled in April 2016.