Winemaking:Three press cuts were made to maintain natural acidity and textural interest: free run juice, lightly pressed juice, and a final hard press lot. Each is barreled down into older French oak barrels and fermented on indigenous yeasts at ambient cellar temperature. Aged on lees, undisturbed in barrel for twelve months, before racking and blending into stainless steel tank for a final six months of aging Tasting Notes:Grown on the coastal mountains where cool days create a crisp, lively Chardonnay. Notes of lemon peel, stone fruit, and salt air are balanced by fresh, focused acidity. A delicate mineral line carries the wine, giving it structure and the promise of a long evolution in the cellar. Awards:• Silver - Mendocino Wine Competition 13.5% Alcohol3.3pH7.0 TAMinimal Effective SO2 125 cases produced
