Pale straw color. Lifted aromas of lime blossom and pretzel yeast. With air, pineapple, toast and cedar emerge. Crisp mineral driven entry leading to lively acid definition on the palate which frames the weighted pear and lemon flavors. The finish is taut and long.

In 2007 our harvest ran slightly earlier than normal. Our Chardonnay has consistently set 3-4 tons to the acre for the last 6 years and did so again, requiring only some light thinning. In the cellar, the must fermented slower and cooler than usual, and the resulting wine shows more intense pure citrus fruit, combined with white flower notes, than the 2005 or 2006. In the typical house style, the Chardonnay was 100% barrel fermented in a combination of new and one year old François Frères oak, and bottle aged for 8 months. We avoid any malolactic fermentation to produce a wine with complex aromatics and lively flavors that will complement food and withstand cellaring in excess of a decade.