Due to the cool climate, this is one of the last Chardonnays to be harvested in the valley. The grapes are picked at night and then left to soak on their skins for at least 5 days before pressing. Half of the grape juice is fermented in used French barrels where they are aged for 9 months before blending.
On the nose aromas of almond, ripe pear and green apple dominate. In the mouth a citrus backbone is fleshed-out by ample mineral notes finishing with a very subtle smokey/woody note. A bright, zesty acidity imparts excellent structure and length.