This is my take on a Chablis, made with California fruit. It was fermented in neutral oak barrels to give it the roundness and viscosity you expect in a California Chardonnay, without the toasty, oaky flavors. It was aged on the lees for 17 months, with only occasional stirring. It has not gone through malolactic fermentation, so the crispness is more like a Sauvignon Blanc than a Chardonnay.
In the glass: Deep golden color
Aroma: Honeysuckle, citrus and tropical fruit
In the mouth: Crisp, refreshing entry with citrus flavors and round mouth feel, a little brioche and vanilla highlights the honeysuckle flavors
Finish: Nice long floral and citrus finish, with just a hint of vanilla, oak, and tropical fruit at the end
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