The aromas of fresh orchard fruit are highlighted by bergamot along with baked bread and nuttiness resulting from lees aging. Pear, citrus and cream play off the savory yeast character, resulting in a nice layering of the flavors. The acidity is vibrant and cleansing, refreshing the palate and focusing the finish.
The wine was barrel fermented and aged, but with primarily older French oak - less than 20% was new oak. It was bottled in April with just a touch of malolactic fermentation.
94% Chardonnay, 6% Pinot Gris