Chardonnay grown on sandy loam from Yakima, Washington in the Columbia Valley at 1600 feet elevation. Grapes are direct pressed and fermented with native yeast. Ferments are worked by foot one to two times a day with no temp control then aged in neutral French oak barrels for eight months. A small sulfur addition before bottling is the only addition to this wine. No filtration.

nextSectionChenin-esque, spiced pear, tropical aromas, reminiscent of Sonoma Coast Chardonnay, on the palate its dry and acid driven, ripe; on the palate dry and fresh.