During the grape growing season, Eastern Washington boasts warm summer days followed by cool nights, ensuring that grapes ripen fully while retaining ample natural acidity. The Chardonnay is an excellent match for crab salad, roast chicken, pork tenderloin, or quiche.
Chardonnay grapes were harvested at night or in the early morning, when the fruit was cool. To emphasize the effusive fruit character in this Chardonnay, we fermented the juice in stainless steel between 52°F and 59°F. After fermentation, 57% of the wine was aged with French and American oak for 7–8 months, imparting creamy, toasty complexity. The remaining wine was aged unoaked, retaining bright fruit flavors. To add softness and texture, 60% of the wine underwent malolactic fermentation.