Here is the new classic we have all been striving for: a clean, dry, downright racy chardonnay. How do we get those bracing citrusy lime/Clementine notes in the nose? Picking just slightly under our historic ripeness levels. How do we keep the wine refreshing? NO malo-lactic, preserving all the green apple acidity native to our vineyard source. How is the wine paired with pristine fish fillets or a huge pile of crab claws? Priceless. - Winery