Wine Description
Long, cool fermentation in a mixture of old and new barrels gives this Chardonnay layers of fruitiness and complexity that result in a wine that is very enjoyable when young or after several years of bottle age. This method of fermentation, in conjunction with whole cluster pressing and "sur lie" aging add layers of toastiness and creaminess to the wine. Together these components meld together harmoniously to create a balanced wine that is both lively and rich in aroma and flavor.
Seared Halibut or any shellfish is a natural with this crisp, well balanced wine. I like to serve the Halibut on a bed of couscous with a saffron-fennel broth.
-Kimball Jones, Culinary Director
