The wine features notes of pear, crème brûlée, peach, apricot, lime, almonds, and toffee. The palate shows a good mineral attack with a streak of wet stone, bright acidity, and excellent length and balance. The wine lingers with creaminess, pear and peach flavors on the finish.
This Chardonnay, which continues the collaboration between Joseph Carr and winemaker Aaron Pott, was historically called “Dijon Clone.” Sourced from the cool-climate Sonoma Coast and Russian River Valley AVAs, the wine undergoes barrel fermentation as well as sur lie aging in 10% new French oak, both of which contribute a creamy texture and complexity.
The grapes were picked at the peak of flavor ripeness in late August and were gently pressed using a membrane press. The wine was barrel-fermented and then aged sur lie for eight months in 10% new French oak. The lees were hand-stirred monthly to enhance the creamy finish created by barrel fermentation and to encourage 100% malolactic fermentation.
Aging: 8 months in 10% new French oak
Residual Sugar: 1.9 g/L