Winemaker Bruce McGuire traveled western Santa Barbara County to select cool- and warm-climate vineyards for this multi-site blend. Fruit from the chosen few (including Los Alamos and Bien Nacido) that met Bruce’s high standards in viticultural practices and growing conditions results in this full-bodied, eminently approachable Chardonnay.
Bruce’s approach to winemaking produces a wine with racy brightness that lifts the intense, rich fruit flavours. Clusters were pressed whole; roughly half the wine fermented in stainless steel without undergoing malolactic fermentation, the other half fermented in oak and went through full malolactic. The finished wine is well-integrated with balanced weight and supple flavours drawn from barrel fermentation.
This is an immensely satisfying wine best enjoyed within three years of production, with the potential to age for six or seven years.