Pear, green apple, caramel, and grilled fig, with subtle hints of almond and fresh blossoms.
Grapes sourced from Sonoma County’s Parr Vineyard, a cool and foggy site that ripens grapes very slowly with racy acidity; sandy and loamy soil ideally suited to Chardonnay; fruit retained from the Wente clone block.
Big, rich, and unctuous; a luscious blend of ripe pear, peach, and spicy florals that fan out on the persistent finish and end with a touch of vanilla and expansive minerality.
Non-intervention, minimalist approach left to naturally occurring yeast; leas stirring progressively minimized; aged in French oak for 20 months, with no racking until removed from barrel.
823 cases made
20 months in 100% French Oak Barrels