Columbia Basin winemaker Jeremy Santo developed this Chardonnay from a historic vineyard in a reserve, oak-influenced fashion that’s still offers the acid balance for food pairings. The 100% fermentation in oak is done with 30% new wood, which explains the aromas of coconut oil and toasted almond with lemon. Those oaky tones lead the flavors of toffee and butterscotch, yet there’s a rush of starfruit, more lemon and minerality in the farewell. Its crisp finish, which avoids bitterness, bodes well with suggested pairings of shellfish, smoked salmon, grilled vegetables, pork and chicken breast.
Production: 930 cases