A mix of vineyard sites contribute to this juicy Chardonnay, with a luscious core of apple, melon and lime. Mostly stainless steel fermented, but about 15% was placed in neutral barrels to add textural richness. No malolactic fermentation took place, keeping the acids fresh and juicy.
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.