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The Chardonnay grapes are sourced from 98 acres of vines planted on rolling hills near the cooling Pacific Ocean. After harvest, the grapes were gently whole-cluster pressed and transferred to tanks for a day of cold settling. The juice was then inoculated with yeast and racked to French oak barrels, where it underwent weekly stirring to the lees for added texture and complexity. To retain acidity, a quarter of the wine was prevented from completing malolactic fermentation. All lots were kept separate through out vinification and aging to ensure greater character, distinctiveness and quality. After 16 months in oak under cool cellar conditions, the wine was bottled. This is a bold Chardonnay with emphatic aromas of lemon and green apple followed by a hint of butterscotch. The lively acidity helps accentuate the inherent minerality we find in all our white wines. Califronia.
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