Winemaker's Notes:To capture the full character of the Rued and Dijon clones we utilize a number of hands-on techniques including: wholecluster pressing, 100% barrel fermentation using native and cultured yeast strains, weekly lees stirring, French oak aging, no fining or filtration, and malolactic fermentation which adds creamy vanilla and toast. Our 2007 Chardonnay shows the distinctive imprint of both terroir and vintage displaying delicate pear and lemon zest flavors with well-framed acidity and a full, long finish.
