This Chardonnay was grown in seven Central Coast vineyards, including Bien Nacido, Talley, and Besson. Fruit was hand harvested and moved by gravity in the winery, and the must fermented with ambient yeasts. The wine spent ten months in 10 percent new French oak barrels, and it went through full malolactic.
The fragrance is sappy, soaked with ripe yellow fruits and yellow apple peel, citrus peel, and white grape juice—it smells fleshy. The body is more restrained, the acidity solid and the mid palate a mouthful of savory fruits with a snappy, nearly bitter herbal finish. It’s a ripe wine with bite.
14.4% abv | $20 (sample)