The grapes are allowed to achieve a proportionately higher potential alcohol on the vine than our classic Chardonnay. Then, selecting 2nd and 3rd-use barrels of French and American oak for fermentation and for aging, we preserve Chardonnay’s inherent effusiveness and lengthen its palate performance without malolactic fermentation. Core varietal aromas and flavors are thereby captured, and extended by batonnage through several months on the lees.
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