The 2016 vintage was a warm but balanced vintage, with a very early budbreak in February and quick ripening through summer and into August and September. We picked our Chardonnay by hand, at dawn. The grapes were whole-cluster pressed and the juice fermented in 25% new French barrels, then aged 18 months in oak.
The 2016 Chardonnay maintains a core of citric and green apple overtones, a touch of pineapple and peach juices, and finishes with vanilla and fresh forest notes. It has a bright yellow gold color, and is more voluptuoius and more curvacous than 2015.
100 cases produced.