The cool climate of Carneros slows and lengthens the ripening period which results in more intense and complex wines like this Chardonnay that has a light golden color, lively yellow fruit and apple nose and stylish, not overpowering citrus, pear and mineral flavors with a lingering clean finish; the use of oak in this wine is just right, not overdone.
Serve at 10℃; match with cooked shellfish like baked clams and sauteed mussels and with elegant fish dishes including Cantonese style steamed fish in soy sauce and scallions.
10 months in French oak.
Drinking nicely now or can be cellared for 3+ years.
John H. Isacs