I often describe our Chardonnay style as ‘Hippie style’, meaning that it is barrel fermented, full malolactic fermentation left on the lees for a long time and then bottled without any fining or filtration… ‘Mr. natural style’, man. The 18 months on the yeast lees makes the wine more interesting and approachable in its youth. Aromas of limes, pear, struck match, and a slight honeysuckle floral note can make it hard to get your nose out of the glass. On the mouth, it is both rich and taut at the same time. There is a saline quality, and a tartness that is followed by its significant central palate viscosity. The aromatics return on the aftertaste making it a satisfying whole-circle experience. It is really built for prime consumption in 2-5 years, but the long barrel time helps with earlier consumption.