The classic Chardonnay grape excels in Washington State, especially in the cooler Yakima Valley Region where harvest tipically happens later in the season, maintaining great natural acidity and yielding moderate sugar accumulation.
Our Chardonnay is fermented in French oak barriques in the Burgundian tradition. Lees contact was encouraged through regular battonage (lees stirring) to enhance the texture of the wine. Once fermented the wine was racked, topped off and returned to the barriques where it was aged on the fine lees for a total of 11 months. It was bottled August 10th 2016.
The wine exhibits primary aromas of citrus, lychee and stone fruit intermingled with secondary vanilla, cream and almond markers. The barrel ageing contributes to a fleshy texture and appealing roundness with good acidity integration and a long finish. This wine is ready to enjoy on release and may even evolve further in the bottle for the couple of years.