This is the estate bottling, barrel-fermented in French oak and put through full malolactic. Spice and toast frame perfectly ripened tree fruit flavors of apple, pear and orange peel. The concentration and length suggest that this Chardonnay can be cellared for up to a decade.
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.