We grow the Chardonnay in reclaimed creek bed, and the grapes have a unique character not found in the rest of the vineyard. They are picked first, usually by the first week of September, and we put 40% through malolactic fermentation. The wine was aged in neutral French oak barrels for a year on the lees, with regular battonage (stirring). What these protocols achieve is a lovely brioche-like aroma, a creamy, complex texture, and balanced fruit flavors. I get lots of ripe pineapple, orange blossom, passionfruit, and a hint of yellow apple. The racy acidity laces it all together, with a finish that is long on flavor. I’d sip this with a cheese soufflé, steamed lobster or pasta primavera. Drink now, or hold for 2-3 years.