Bursting with acidity, lots of orange and lemon. Spends seven days on the skin going through malo and picking up a little brett. Touch of salinity to keep you going back for more.
The details:
"Vinification: These wente Clone Chardonnay grapes were organically farmed and harvested from Siletto Vineyard in the San Benito AVA. Harvested at 20.5 Brix and 2.0 g/L Malic acid these grapes were destemmed and fermented on skins for 7 days before being pressed into stainless where they finished primary and malolactic fermentation natively. The finished product had some minor Brettanomyces due to extended maceration on the skin, giving a fresh straw nose with some gameyness. Beer lovers will love this chardonnay."
