Our goal is to make a balanced style of Chardonnay, one that expresses the vibrancy of our cool climate grapes and the underlying minerality. We take advantage of our growing conditions to soften the wine with Malolactic fermentation. Since our first vintage in 2002, we have also used our own adaptation of the Passito method to balance fruit and oak. Fresh fruit aromas of pear, apple, and citrus, with dried fruit flavors of fig and baked pear, are complemented by toasted bread and underlying minerality. A supple, round mouthfeel is the result of extended lees stirring in lightly toasted French oak barrels and the richness of the malo fermentation is lightened by a firm acidic backbone.