Since 1980 Chardonnay has thrived in our high and cool site, producing fruit with a fine balance of ripeness and natural acidity. Our wines are wild yeast fermented in French oak barrels and held on yeast lees for twelve months to add creamy complexity. Some new oak introduces spice and texture to these grapefruit and melon characters of this traditional style which remains poised and restrained, gaining weight and complexity with bottle age.