The west and southwestern regions of Sonoma County are ideal for growing chardonnay grapes. The cool maritime influence of the Pacific Ocean arriving reliably in the form of fog each summer evening maintains the bright natural acidity that is key to the balance of any fine Chardonnay, while the warm summer afternoons ensure plenty of ripe fruit character. A combination of estate grown and locally farmed fruit, grown in the Russian River Valley, Alexander Valley, and Sonoma Coast appellations make this wine. 60% barrel fermented, 40% cold fermented in stainless steel. Barrel fermented portion aged 5 months in oak, American and French. 60% malolactic fermentation. Bright lemon and apple aromas mingle with hints of toasty barrel complexity (brown spice and vanilla), and on the palate, pear and pineapple with spice and refreshing acidity.