The result of the natural, hands-off winemaking is a symphony of intense flavors and mouthfeel. It begins with meyer lemons, softened around the edges by apricot and chamomile. On the palate, there is a tension between the taut wet-stone minerality and butter-rich brioche, with background notes of roasted nuts. Although the brioche continues through to the finish, it is ultimately refreshingly crisp and mineral, with lemon zest and fresh apple notes.

This Chardonnay can stand on its own, but it will really shine with foods such as sauteed lingcod , baked halibut, chicken in white wine sauce, or roast turkey breast.