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This wine was inspired by the crisp and refreshing chardonnays of Chablis. This stainless-steel fermented wine had been aged on Lees in tank for eight months to add richness and depth to the mid-pallet. Pinot Gris was blended in for some flare along with 5% Sauvignon Blanc and 5% Chennin Blanc. The pert acidity keeps the flavors focused and the subtle aromas make this a delightfully quaffable wine. — Chris Christensen, ’03, Winemaker ALCOHOL: 14.3% PH: 3.66 TITRATABLE ACID: 6.3 G/L BOTTLING DATE: JULY 2014
