This wine juxtaposes my favorite parts of California barrel fermented Chardonnay and old-world restraint, acidity and lift. Left in barrel nearly 2 full years, the yeast continued to ‘give back’ to the wine in the form of texture, nuance of non-fruit elements, continuity and persistence.
Lemon curd, a tiny hint of lime, golden delicious apple with a wee dram of the smell of the first rain of the fall on the sidewalk. A mouthwatering entry and surprising viscosity for the acidity level and aromatic cues, the oak and lees have integrated into a savory, non-fruit counterpoint to the initial fruit elements on the aromas. It’s about as seamless as they get just a couple months after bottling. I think 2018 is a fantastic vintage for this variety in Sonoma County in general.