The Chardonnay for this wine hails from the Santa Lucia highlands where the cool climate makes for a very slow, even ripening process, leading to extremely concentrated fruit. To add further character and intriguing notes of flowers and spices to this wine, we blend in a highly aromatic source of Viognier from Russian River Valley in Sonoma County.

In the cellar, we whole-cluster press before the initial fermentation and then induce malolactic fermentation in order to heighten the rich, creamy texture of the Chardonnay. The Viognier is finished in stainless steel in order to retain the varietal’s wonderful perfume, silky texture, and juicy tropical fruit flavors. The wines are then blended, with a majority placed in a combination of new and older French oak.