This very very cool-climate Chardonnay was barrel fermented and aged for 18 months in 20% new wood. Never racked off its lees nor stirred, the wine slowly gained depth and weight while in barrel. Wine made from the Porter-Bass Vineyard often has a higher than average natural acidity and low pH. This typically requires extra time in barrel to fully reveal the secrets of the vineyard. The wine possesses great aromatic range with notes of beeswax, honeysuckle, lemon curd, cheese rind and are supported by a backbone of lively acidity married with flavors of grapefruit, fresh dough, earth and lime blossom. 88 cases produced.
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