In 2008 I chose to take a different direction with our chardonnay production, choosing estate vineyards as a grape source and migrating to a traditional full blown French style. We used 100% French barrel selections and separated lots by their individual Dijon clones. The wine was barrel fermented and aged sur lie (on the yeast) with full maloactic fermentation. This has allowed us to produce a balanced luscious chardonnay from the Sonoma Coast region.
This Chardonnay has bright aromas of apple, pear, vanilla, and butter. The fresh citrus and tropical fruit flavors blend smoothly with the creamy butter, vanilla, and toasty flavors of barrel fermentation. Aged on the lees in new French oak for 8 months imparted the oaky smoky