We barrel fermented 60% of this wine and aged that portion in barrel for six months, stirring the lees every month. This method offers the wine a touch of brown spice and vanilla, while cold fermenting the remainder to maximize a fresh fruit-forward character. Bright lemon and apple aromas mingle with hints of toasty barrel complexity, while on the palate your taste buds will enjoy pear, pineapple, baking spices and refreshing acidity. Enjoy this lively Chardonnay now and over the next couple of years with pan-seared scallops, poached salmon with a caper butter sauce or grilled pesto chicken.