Santa Barbara County has a diverse array of micro-climes in which Chardonnay thrives. Moderate temperatures during the growing season, coupled with perfect soils creates balanced natural acidity, depth and complexity, and a unique flavor profile that distinguishes these wines from those made from any other California growing region.

This Chardonnay has aromas of orange blossom, tropical fruit, and vanilla, with many layers of flavor.  It exhibits minerality, moderate acidity, and an abundance of pure fruit on the finish.

The majority of this wine (85%) was fermented on French Oak of various origins and toasting methods. It underwent malolactic fermentation and was aged sur lie for 5 months to enhance mouthfeel. The remaining 15% was fermented in stainless steel with no malolactic fermentation to provide fresh, elegant characteristics.