(From 2012 Vintage) Bright notes of citrus blossom and lemongrass open on the nose followed by creamy, lemon curd on the palate. A pleasant acidic balance and full finish come together to create a well-structured wine.
(From 2009 Vintage) Our Chard grapes are sourced from 3 small family owned vineyards in beautiful Santa Barbara County. Only Organic or sustainable grown grapes are used. Yield is 3.2 tons per acre. Fermentation is in stainless steel using a yeast strain specially developed to extract full flavors . Grapes are gently pressed in stainless steel basket press and then aged for 6 months in stainless steel. Grapes and juice are moved only by gravity to protect the freshest flavors.