Description / Reviews
// Only 700 bottles produced!
"Gentle pressing straight to barrel for fermentation. Natural fermentation largely completed by the end of winter, with MLF naturally taking place in spring. A restrained and pure Chardonnay with mealy undertones and a fine boned acid structure running through the palate." - Winemaker Notes
"The 2023 Chardonnay is the third vintage produced from this tiny little organic plot (0.29 hectares), planted at 11,000 vines per hectare. The vines are planted to an east-facing slope, and the sun hits the bottom of the vineyard as it rises, essentially cloaking the vines in even amounts of sunshine. The fruit is handpicked and whole-bunch pressed, with full-solid wild ferments (very little sulfur in the vineyard avoids reduction in the wine) and wild malolactic fermentation. The acidity in the mouth is piercing and mineral, and the wine is lean and spicy—such a pleasure. The fruit is sapid and penetrating, coursing over the palate and sailing long into the finish. The winds that blow through this vineyard feel fresh and cool, and somehow that attribute and feeling is transferred to the wine in the glass, which is breezy and airy yet composed and tightly packed and also creamy. It's an extraordinary wine and a huge achievement on such a tiny plot. This absolutely feels like the kind of wine I want to drink. A total of 700 bottles were filled this vintage, which is a big increase from the first and second vintages, which yielded around 300 to 350 bottles each." - 97 Points, Erin Larkin, Robert Parker Wine Advocate
"Aromas of Meyer lemon pith, grapefruit rind, slate, apple blossoms and oyster shells. The medium-bodied palate has a rounded mouthfeel and high-tension acidity, carrying flavors of pomelo, kaffir limes and chalk. Only 700 bottles made from this biodynamically farmed vineyard planted to 11,000 vines per hectare. So pure with a mineral core." - 95 Points, James Suckling
