A traditional method wine, 100 percent Chardonnay, aged on lees for three years and hand riddled.
The body is pale yellow with a perlage that whispers fresh, yeasty aromas—doughy and bready rather than toasty and biscuity. The acidity is profound (nearly 11 grams per liter), and this coupled with an active fizzy mousse makes the wine a blistering mouthful of citrus juice, green apple, tart pear, and lime peel.
Pair it with ceviche, salad, sharp young cheeses—any food that needs acid to help it shine.
12% abv | $55 (sample)
500 cases made | disgorged 1/2016
