The 2005 vintage was marked by its long cool growing season. This created a signature vineyard expression and a remarkable Chardonnay. Cool spring temperatures gave way to mild summer heat that ripened the fruit in a very gradual fashion. Harvest was a little later than normal and produced grapes with sugars at 24 brix.

In the cellar, the wine was barrel fermented
and aged in new French oak. On the palate
the wine shows a creaminess and toastiness
with attractive fruit which shows a mineral
character in the balance of the wine. This
wine will hold up to the boldest of white
sauces and will complement roasted poultry. Our favorite is Roasted Garlic Scampi with minced procuitto. Please enjoy!