2013 High Elevation Chardonnay
Sugar at harvest was 25 degrees brix. 60% barrel fermented, 40% stainless steel fermented. 60% Malolactic fermented to create a rich, creamy mouth feel and multiple layers of depth and complexity.
Ripe fruit, pear-pineapple, green apple crispness and citrus undertones, with toasty vanilla oak and creamy butterscotch, complex, big, well-balanced, lively with long finish.
Varietals: 98% Chardonnay, 2% Sauvignon Blanc
Appellation: Lake County
Barrels: French & American oak, 6 months
Cases Produced: 16,500
Suggested Retail: $22.99