This Chardonnay was produced with traditional Burgundian methods, utilizing substantial new French oak for barrel fermentation, then keeping the wine in contact with the yeast for the duration of barrel aging. Frequent stirring of these yeast lees, along with malo-lactic fermentation, helps soften the acidity as well as adding flavor and textural complexity. The rich fruit, toast, butterscotch qualities and creaminess of this wine have an affinity with lobster, crab,and butter/cream based sauces,as well as roast chicken and lemon sauces.
