From a cooler Napa Valley vintage, and made entirely from fruit grown at Stony Hill's St. Helena vineyard. Like other vintages of Stony Hill Chard, this was fermented in 5- to 25-year-old barrels and aged for 10 months in neutral French oak. Done without malo, the wine had a Chablis-like character upon release. Age has mellowed some of the acidity, but the wine is still fresh and bright, with a creamy mid-palate and Stony Hill's signature minerality.
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