The reserve label for Firesteed, winemaker Bryan Croft doesn’t make these wines every vintage at his Rickreall, Ore., facility, having skipped 2010. He relied on Chardonnay primarily from the Walla Walla Valley, which he had picked on Oct. 17. Whole-cluster pressing and 12 months of barrel fermenting in French oak accounts for an experience that begins with aromas of dusty apple, pear and bright lemon. The toasted oak and butterscotch grow in stature on the palate, which offers a pleasing round mouth feel with pear butter and apple, backed by lemon curd and lemon pith. Enjoy with crab cakes or Chicken Alfredo.
Production: 500 cases
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