The handpicked fruit was gently crushed before being pressed, the juice cold settled overnight and then transferred to a mix of new and used 500L French oak puncheons and 225L burgundy barrels for fermentation. Native primary fermentation completed quickly and Malolactic finished just before Thanksgiving on most barrels. The wine was sulfured and aged on its lees without stirring for 14 months before filtration and bottling.

The 2021 Santa Barbara County Chardonnay confidently exhibits its coastal origins. It’s highly aromatic, revealing hints of peach, white nectarine, and crushed shells. The palate is delightful balanced. Boasting a medium body adorned with vibrant citrus fruit flavors. Enjoy now.