50% of must fermented in new French oak/Acacia head barrel, aged on lees for 3 months. The other half was cold-fermented in tank. Oak addition for 4 weeks in stainless steel after blending. The resulting Chardonnay expresses a balanced oak character while remaining fresh on the palate with notes of apple, vanilla and pastry. Only 35 cases.
Silver Medal Toast of the Coast Wine Competition 2025
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