Owner/Winemaker Gary Burk trained at the famed Au Bon Climat winery before starting his label. His Alma Mater must surely be proud! Gary ferments all of his Chardonnay in barrel and ages them "sur lees" (on the lees, or residual yeast cells). This French technique is used to emphasize the characteristic "rising bread dough" aroma of great Chardonnays, as made in th Burgundy region of France. While this wine is not as pricey as the reserve, it may be preferred by those who like their Chardonnay on the crisper side - it did not receive full malo-lactic fermentation as the reserve did, so its mouthfeel is closer to a lip-smacking granny smith apple than it is to triple-cream brie. Enjoy!
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