Tasting notes: Tropical aromas of Tangerine and Pineapple segue into flavors of bright stone fruit and crisp lemon sorbet. The mineral notes compliment richer notes of light beeswax and freshly cut hay. Barrel fermented with native yeast and aged in neutral French oak barrels for 21 months. Bottled without fining or filtration.
Clayton’s notes: “ Due to the fermenting and aging in neutral oak barrels, this wine is able to walk a fine line between the oaky and stainless camps that so many other Chardonnays reside in. Retaining its fruity, crisp esters of pears and melon, this wine is refreshing while also refined and rounded from extensive aging and full malolactic fermentation. Native yeast fermentation with absolutely NO additives. 97 cases produced.“
PS: Clayton is the head winemaker at the famed Hudson winery in Carneros