We barrel fermented 60% of our California Chardonnay and aged that portion in French oak barrels, stirring the lees every month to lend a creaminess to the mouthfeel and a touch of spice and vanilla to the flavors. The remainder was cold-fermented in stainless steel to heighten the fresh tropical and citrus fruit character. This vintage displays aromas of lemon curd and apple with hints of toasty oak and baking spices. The finish is long and lingering with silky notes of fresh pear and pineapple.