“The base wine was fermented and aged in neutral French oak barrels. This technique results in a richer style, with more depth, palate weight, and structure.”
Green skinned apples and vanilla up front, folllowed by a lemony burst of acidiy in the mid-palate. Rich for a wine of this style, with structure and length.
50/50 blend of Chardonnay and Pinot Noir; 2014 & 2015 vintages
The grapes were harvested by hand and whole cluster pressed. The juice settled overnight, then was racked to neutral French oak barrels for fermentation. When fermentation was complete, the wine aged on the fine lees until bottling the following winter. The wine was bottled under cap, and aged in tirage bins until the wines were blended and rebottled in May of 2016. The cuvee was disgorged in September 2017 and finished with 8 g/L dosage.