(2014 Vintage) Grapes are harvested by hand for greater quality control. The wines are immediately destemmed and cooled. Skin contact was maintained for 4 hours, and then the grapes were carefully pressed in order to avoid bitter phenols. The wine was then cold fermented for 15 days at temperatures between 12 and 15⁰ Celsius. Lees contact was maintained for 3 months in order to give greater fullness to the final wine. 25% of the wine was fermented in new French oak.
Wine Spectator(2014 Vintage) Rating: 87/100 - As reviewed by Wine Spectator on 05/31/2015
Wine Buyer(2007 Vintage) Elegant and approachable, this Chardonnay has appealing lemon and lime flavors, with hints of vanilla. Delicate peach nuances linger on the crisp, dry finish.
Wine Enthusiast(2006 Vintage)