Our Santa Barbara County Chardonnay is a complex showstopper with flavors of stone fruit and honey, balanced with subtle oak and delicate minerality. Because of the Santa Maria Valley’s notoriously long hang time, the grapes developed ripe, mature flavors. Minimal heat allowed for a long, slow ripening of the fruit, which resulted in concentrated and lively flavor profiles.

Our Chardonnay is 100 percent barrel fermented, undergoing a cool fermentation with temperatures ranging from 52°F to 55°F. After primary fermentation, 60% of our wine goes through malolactic fermentation and the finished wine is kept sur lie for two months. The Chardonnay is then 100 percent barrel aged for up to six months using a combination of Burgundy French oak barrels and American aroma barrels.