We grow the Chardonnay in reclaimed creek bed, and the grapes have a pronounced mineral character unique to this patch of vineyard. They are picked first, usually by the 9th of September, and we put 40% through malolactic fermentation. The wine is aged in neutral French oak barrels for 5 months on the lees, with regular battonage (stirring). What these protocols achieve is an appealing brioche-like aroma, a creamy texture, and complex and balanced fruit flavors. I get layers of ripe pineapple, passionfruit, and orange blossom, and hint of yellow apple. The racy acidity laces it all together, with a persistent finish. I’d sip this with a cheese soufflé, steamed lobster or pasta primavera. Drink now, or hold for 2-3 years.