Chardonnay, Columbia Valley
Dry wine. A large portion of this wine is barrel fermented and undergoes the secondary malolactic fermentation whereby crisp, tart malic acid converts itself to buttery lactic acid. The tank fermented portion contributes crisp acidity, which allows one to taste the true essence of Chardonnay fruit. Nice tropical nuance with hints of butter, pineapple and vanilla. A textbook NW Chardonnay which is excellent with NW cuisine (fish and fowl as well as white pasta sauce pastas).
Fresh flavors of tropical fruit, pears and soft oak fill the nose. Ripe mango and nectarines are accented by delicate hints of oak that lead to a full and lively finish.