Harvest started in the early morning hours of October 9th, 2014. As the sun climbed into the day the newly picked fruit started its journey to become the Aged in Oak Chardonnay. First undergoing a gentle destemming then being allowed to rest on its skin for 12 hours before a whole berry pressing. Next the juice was cold settled for 3 days before being racked and inoculated to start the fermentation. After the primary fermentation the wine was racked for it lees and transferred to a combination of eight new and second fill French oak barrels were the wine underwent a full malolactic fermentation, creating underlying butteriness to complement the fruits lively acid. The wine rested in these barrels with for 6 months before being racked, cold stabilized and finally bottled mid September 2015.

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Tasting Notes

Enticing aromas of butterscotch, vanilla bean and Asian pear. The palate delivers with rich and creamy notes of Crème brûlée baked aplle and peach.

Food Pairing

With much freshness, this wine matches superb with seafood, both cooked and crudo. Try sweet rich crabmeat with butter, scallops (seared or ceviche!), and oysters on the half shell, raw or grilled. All things buttery or lemony will match heavenly.