Food Pairing: Roasted Turkey, Pasta with cream-based sauces, cedar plank salmon

Winemaker’s Notes: This Chardonnay was fermented and aged for 18 months on lees in once filled and neutral French and American oak barrels. These winemaking decisions elevate the richness of the texture of this wine and lend complexity to the nose and palate through oak aromas integrated with the stone fruit and apple aromas of the Chardonnay.

Tasting Notes: Spice, vanilla, yellow apple, and nectarine aromas and flavors with a rich and soft palate and long finish.