The grapes were gently pressed and the juice was cold settled. After racking off the solids, the juice was inoculated, racked to barrels and allowed to ferment slowly for approximately 30 days. At that point, fermentation was stopped and the lees were stirred weekly.
Winemaker Comments: “Our debut vintage of Rock Island Chardonnay. A savory yet approachable Chardonnay from mature vineyard sites in the Columbia Valley offering depth and concentration to the wine. Barrel fermentation, along with sur lie aging, captures the alluring characters of Chardonnay with a fresh appeal.” – Jeremy Santo, Winemaker
Aroma: Tropical fruit with hints of apricot and pineapple.
Flavor: Ripe tropical flavors on the palate with traces of vanilla and butterscotch on the finish.