A portion of the Chardonnay is picked early for the sparkling wines while the rest are allowed to hang and develop. This wine is fermented in barrels and then goes thru full malolactic fermentation. It is allowed to mature in 2500 liter wood barrels. Green/gold in color, clear and bright. There is some oak showing on the nose as well as a hint of sulfur, both of which quickly blow off. The resultant wine shows green apples, salinity, spice and slight lemon. Medium bodied. Good acidity. On the palate, this seems richer than the nose. Lemon cream, and spice with the salinity coming thru on the finish. This seems like it could use a couple years of cellar time to develop and then drink well for eight to ten more years after that. It should pair well with salmon or even shell fish.
