Sonoma County Chardonnay, we barrel fermented 60% of this wine and aged that portion in barrel for 6 months, stirring the lees every month. This method offers the wine a touch of spice and vanilla, while cold fermenting the remainder to maximize a fresh fruit-forward character. This wine displays aromas of green apple, baked pear, lemon citrus and toasty brioche. On the palate, the baked fruit and toasty vanilla spices leads to a creamy, fresh acidity and well-balanced finish.