Aromas of chamomile, kiwi, and rock salt. Flavor of pear skin, lemon verbena, and limestone. The fruit was hand-harvested, destemmed, and gently crushed before pressing. The majority of the juice fermented in stainless steel tanks with small additions from neutral oak puncheons. It was kept on gross leesfor 6 months before racking, and cross-flow filtered prior to bottling.
A selection of complementary Sonoma County vineyards compose this wine. While each site is distinct, they share a common commitment to sustainable horitculture and strident farming. Our intention for this wine is to express the unique character of this region. Warm days and cool nights, tempered by consistent oceanic fog, yield nuanced Chardonnays balanced by brisk acidity.