After pressing the grapes without further crushing, the juice was settled overnight, then racked to small stainless tanks where the fermentation was started using Premier Cuvee yeast. At 12o Brix, the fermenting must was transferred to barrels to complete the primary fermentation. Just before the cooling weather of winter, the wines completed malo-lactic fermentation as well. The constant stirring of the lees every 3 weeks or so helped obtain the creamy texture of the wine and also helped to prevent the wine from excessive butter aromas and flavors from the malo-lactic fermentation. With the mix of grapes from the two different vineyards, the aroma profile is quite complex, with forward pear aromas, a bit of butterscotch, hints of papaya with some apple overtones overlaid by vanilla from the French Oak barrels.
Flavors are similar, with a melange of tropical fruit and a rich, lingering finish.
Having bottle aged for more than 1 year before release, the wine is drinking quite nicely now and will continue to improve for another 3-5 years. You make the choice and if you find something special, please let me know. 907 cases produced. Chardonnay Baroness Reserve Masterpiece Edition Lively bright fruit in the pear and apple range mark this lush, forward wine. In the center there is a mix of tropical fruit and spice, with a lean and vivid finish that's rounded by oak.