The long cool ripening season of 1998 pushed harvest later than any on recent record. The lower than average temperatures also preserved the natural grape acidity, fundamental for the development of truly fine Chardonnay fruit. Our harvest proceeded in early October in cool dry conditions and the clusters were pressed whole. The fresh juice yield was then immediately barreled in 50% new oak from a forest in Virginia. After primary and malolactic fermentations were completed the wine was aged on the yeast for the entire nine month aging period. Careful racking allowed us to bottle this Chardonnay free of fining and filtration.

The aromas suggest a blend of citrus, butterscotch and green apple with a hint of toasted bread. On the palate, expansive flavors and textures burst with full body and remarkable balance. The oak is very well integrated, married with the fruit, and lingers in the exceptionally long finish.

Cellar and serve at 58º for maximum enjoyment.