This wine is fermented in French oak barrels and aged sur lie for about eight months. Usually twenty to thirty percent of these barrels are new; the balance have been used once and twice before. During the aging process, the barrels are stirred (batonnâge) to increase yeast contact for added richness. The wine also completes malolactic fermentation in the barrel, which adds roundness to the mouthfeel and complexity to the aroma. Finally, our Carneros Chardonnay has been bottled without filtration since 1993 when, after experimentation, we concluded that unfiltered Chardonnay delivers a more vibrant fruit character and a richer mouthfeel. We are now bottling this Chardonnay with a screwcap–no corkscrew/wine key required–just your bare hands for easy access. - Winery
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