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