The 2010 vintage marks the first use of estate Chardonnay grapes. The contribution of our fruit infused this blended Chardonnay with a pronounced mineral taste note, along with aromas of stone fruits such as apricot and peach. The wine’s body is round and plush, with a smooth finish thanks to judicious use of French oak aging. The cooler weather that year contributed to the astringent structure, which nonetheless concludes with a refreshing point. This well-balanced wine pairs nicely with richer cream sauces and seafood; it balances well with dishes such as lobster ravioli in cream sauce or shrimp quenelles in tomato beurre blanc.
$95 | SOLD OUT
100% barrel fermented