Wine Maker Notes
Whole clusters of high quality selections of Chardonnay were pumped to the press, followedby 2 to 3 days of cold settling. 55% of the juice was fermented in barrels (aged sur lies andcompleted malolactic fermentation), 45% in stainless steel (no malolactic). A restrained useof new oak lets the bright fruit flavors shine, and the stainless steel fermentation gives addedcomplexity and a rich mouth feel along with crisp, fresh fruit character. The wine was aged for7 months in French cooperage and bottled in May 2009.
Fresh bay scallops or a savory seafood stew