Location: Sonoma Coast, CA
Alcohol: 12%

On the nose, it reveals notes of pear, Marcona almond, beeswax, and fresh flowers. The palate is medium to full-bodied, with an elegant, satin-like texture and a long finish. Drink now or over the next 10 years.

Hand-harvested and fermented in neutral barrels to increase lees contact. All native yeast fermentation and complete malolactic fermentation. Aged 12 months in neutral French oak and then consolidated to stainless steel for an additional 3-4 months.

Fruit is coming from the Sonoma Coast including Charles Heintz, young vine Porter-Bass and Occidental Valley Chardonnay. Practicing organic.