Whole cluster pressed, cold fermented for 24 days in stainless steel tanks, aged 12 months in 3-year-old French oak barrels on lees and 50% malolactic fermentation. 95% chardonnay, 3 % viognier,2% muscat blanc. Flavors of apple, pear, hazelnut with a touch of oak and crisp acidity on the finish. 120 cases produced. RS 0.34%.