We barrel fermented about 60% of our California Chardonnay and aged that portion in barrel for 7 months, stirring the lees every month to lend a creaminess to the mouthfeel and a touch of spice and vanilla to the flavors. The remainder was fermented cold in tank to heighten the fresh tropical and citrusy fruit. This vintage displays aromas of lemon curd and apple with hints of toasty oak and baking spices. The finish is long and lingering with silky notes of fresh pear and pineapple. Enjoy this wine with grilled asparagus, seared tuna with a mango-avocado salsa or an apple and brie grilled cheese.