The Chardonnay fruit was harvested at modest Brix and whole-cluster pressed into tank. After settling, it was fermented in neutral French oak with limited malolactic, then aged sur lie without bâtonnage for nine months.
The wine is a pale yellow gold with quiet aromas of green melon, musk melon, citrus pith, and a soupçon of cultured cream. It feels confident, grounded, not sweet or fruity, not floral. The texture is silky without pronounced acid. Flavors of green herbs dominate the finish–tarragon, especially—segueing to cool citrus-juiced melon fruit plus hints of olive brine.
Pair it with fleshy white fish, tapenade, the Aïoli platter.
13.8% abv | $32 (sample) | 1,670 cases made
