Four distinctly different clones of Chardonnay, grown in our cool-climate Carneros Estate vineyard, underwent traditional European winemaking practices of barrel fermentation and aging on the lees (sur-lie). Additional complexity was contributed by Chardonnay grown on the Ricci, Sangiacomo and Wood Valley and vineyards. The result is a wine with the powerful elegance of the finest white Burgundy. It has a ripe, spicy tropical bouquet with flavors that suggest citrus, pear and apple-butter. Well balanced acidity gives it a crisp, clean finish, making it an excellent wine with food. Try it with cream soups, seafood, fowl veal and pasta dishes.