The grapes are allowed to achieve a proportionately higher potential alcohol on the vine than our classic Chardonnay. Then, drawing on 2nd and 3rd-use barrels of French and American oak for fermentation and for aging, we preserve Chardonnay’s latent effusiveness and lengthen its palate performance without malolactic fermentation. Core varietal aromas and flavors are thereby captured and merely extended by batonnage over several months on the lees.
Vinification: Fermentation in used barrels of French and American oak for 10-12 days at 70ºF; no malolactic fermentation
Aging: On the lees in used and new French and American oak for up to 8 months
Composition: Chardonnay 100%
Tasting Notes: The wine is exploding with rich and complex flavors of pear, apple, and vanilla, a lavishly texured palate. Good acidity is well proportioned to the generous body and allows extended cellaring.
Food Pairings: White Wine Risotto with Parmigiano and chive. Bisque of Fresh Eastern Shore Shrimp. Streamed blue crab.