Seventy percent of this wonderful, Paso Robles, California Chardonnay was fermented in French and Hungarian oak barrels with the remaining 30% fermented in stainless steel tanks, to give it a balanced oak infusion.

The wine was whole cluster pressed, and allowed only limited malolactic fermentation while it aged, sur lees, for 8 months, before being bottled. Stainless steel tank fermented wines retain fruity esters and lean toward a crispier, fruitier Chablis style, while oak aged wines usually have characteristics of vanilla and toasted oak.

The final blend of these two wines created a full-bodied, smooth and warm Chardonnay, with a crisp fruit forward, hinting of grapefruit. This wine pairs exceptionally well with crab and other fresh shellfish and should be served at a temperature of about 50° (take it out of the refrigerator about an hour before serving).