We barrel fermented 60% of this wine and aged that portion in barrel for 6 months, stirring the lees every month. This method offers the wine a touch of spice and vanilla, while cold fermenting the remainder to maximize a fresh fruit-forward character. Our Sonoma County Chardonnay displays aromas of baked apple, pear, and citrus along with white blossom aromas. On the palate, the baked fruit and toasty brioche leads to a creamy, well-balanced finish. 

Enjoy this lively Chardonnay now and over the next couple of years with soft mild cheeses, shrimp risotto, or roasted chicken.

Pairs with Poultry.