We approach this Chardonnay with an eye on freshness, precision and texture. This is a fine line to walk, as it is easier to embrace a distinct style, such as tank-fermented and fresh, or oaky and textured. The wine was barrel fermented and aged, with primarily older French oak - and a bit of new (less than 20%) northern European oak, coopered in Austria. It was bottled in late July with partial malolactic fermentation; a technique we are able to employ for texture and mouthfeel, as we modify our farming approach to favor acidity and freshness. The result is a wine with the roundness and flavors of aging in barrel, on the lees, but also one that retains freshness and the energy of the vintage.
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