This wine comes from Clone 76 Chardonnay planted in 2003 on 3309 rootstock. These grapes were picked in the wee hours of October 11th at 25.7 Brix, 5.8 TA and a pH of 3.66. Half was fermented in stainless steel tank at 55 degrees with the rest going to barrel. It fermented with autochthonous yeast (aka "native") and barrels were stirred every 8 weeks to increase the weight of the wine. 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, ripe fruit armoas framed by high quality French Oak. This wine was bottled unfined and unfiltered so natural sediment may occur.
Once again- kudos to Scott Nancarrow on the label design!