Description
The Chardonnay grapes from Neyers Vineyard are not crushed, but slowly whole-cluster pressed. The juice is racked directly into barrels, fermented naturally with indigenous wild yeast, and allowed to settle naturally as the wine ages over the next several months. The process is time-consuming and expensive, but it produces a level of richness and complexity missing from Chardonnay produced otherwise. It shows notes of honeysuckle and hints of citrus blossom on the bouquet – with a rounded and soft texture throughout the wine yet retaining nice acidity across the palate. It has notes of orange marmalade, mandarin, red apple, and a thread of minerality.
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