First made in 2006, this succulent luscious Chardonnay is all about minerality. It's got a rich core of butterscotch and the seemingly endless layers of subtle flavors that biodynamic farming can bring. It spends 18 months on the lees prior to bottling. Drink now through 2028.
Paul Gregutt is a Contributing Editor for Wine Enthusiast magazine, a founding member of the magazine’s Tasting Panel, and reviews the wines of Oregon and Canada. The author of the critically-acclaimed Washington Wines & Wineries—The Essential Guide, he consulted on the Pacific Northwest entries in current versions of The World Atlas of Wine and The Oxford Companion to Wine.Email: firstname.lastname@example.org.