This wine comes from Clone 4 Chardonnay planted in 1989 on 5C rootstock. These grapes were picked in the wee hours of September 30th at 23.7 Brix, 8.2 TA and a pH of 3.3. Half was fermented in stainless steel tank at 55 degrees with the rest going to barrel. It fermented with autochthonous yeast (aka "native"). The barrel portion was allowed to go through MaloLactic fermentation for additional roundness and body. Balance is the name of the game here: bright acidity, full body, high quality French Oak- but not dominating. It was exciting getting this wine into bottle- the aromas of Bartlett pear and lemon tart filled the room.
Once again- kudos to Scott Nancarrow on the label design!