This wine presents a wonderful complexity on the nose, featuring aromas of flowers, ripe melon, and guava, along with a generous barrel ferment character. It is a full-bodied Chardonnay with flavors of citrus fruits, a hint of lanolin, and well-integrated oak on the palate.

Whole bunch pressing, barrel fermentation, and regular lees stirring over 11 months in French oak contribute to the complexity of this full-bodied Chardonnay.

Food Pairing: Shellfish and Seafood, Creamy Vegetarian Pasta, Soft Cheese

"This is an impressive contemporary expression of domestic Chardonnay: a blend of Chablis-like flint, toasted hazelnut, curd, and stone fruits that flow effortlessly and long across a thread of juicy acidity and mineral tension. Burgundian in style. All signs point to a long future. A stamp of authority for this producer." – James Halliday