In the era of horseback travel, our California property was home of some of the area’s finest stock. Today our land is known for another California staple - low yield vineyards that produce small lots of hand harvested varietals.
Upon entering the production facility, the grapes are fermented in 60% stainless steel tanks to preserve the freshness of the vintage and 40% oak barrels for added texture and complexity. The wine spends 12 months in barrel (65% French oak & 35% American oak) and undergoes 100% malolactic fermentation.
This well-balanced, full-bodied Chardonnay is a blend of Lodi and Lake County fruit. It's characterized by rich, creamy citrus flavours and a compliment of zesty oak spice.