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Very complex with a deep ruby red color. By nose, toasted oak, plum compote and cardamom. By mouth, black berry, plum with soft, but supportive tannins.
This four-acre vineyard block is at the crest of the knoll that rises to the winery, planted to single clone, Pommard 5. It lies right in the middle of your view, spilling out at your feet, when you are standing at the Tasting Room, looking east.
Hand picked and of a single clone, (Pommard 5) the grapes are de-stemmed into stainless steel tanks where they are cold-soaked (using dry ice) for four to seven days. Before fermentation is complete, the new wine is gently pressed from the skins and transferred to French oak barrels. Fermentation then goes to completion in the barrels, allowing us to stir the lees as the wine goes through malolactic fermentation.
Pumpkins may be the most popular of the fall vegetables, but foraged mushrooms have our heart too. We love this combination of 2019 Audrey Chardonnay with sautéed Chanterelles and Frisee salad with picante provolone, thyme, parsley vinaigretteView Recipe