Information is a little scant for the latter wine, but previous vintages have been 100% Chardonnay, taken from the Sonoma side of the Carneros appellation and aged for ten months in a mixture of new and used French oak and stainless steel. Malolactic fermentation was stopped at 30% and the wine rested on its lees - the spent yeast. Alcohol kicks in at 14.3% abv and the wine sells for $52.
Martin says the "scrappy little organic vineyard … always surprises with its richness and intensity of detail." The wine has a medium-rich golden tint and a nose that cries to be noticed. The peach and nectarine aromas are lovely enough, but there are delicate touches of lemon and even a hint - just a hint - of butter. The palate offers a custard-like flavor which seems to be at once sweet and savory. The mouthfeel plays games, too - racy acidity, no, creamy and hefty. This is really a great tasting Chardonnay, one of the better ones I have had from California.
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