The distinctive flavors from the cool Northern and Western extremes of Santa Barbara County came together in this bottle. Here, our love of blending has resulted in a marriage of exceptional fruit aromas with carefully balanced acidity, capturing the best qualities of the area. Graceful orange blossom, Fuji apple and citrus notes are highlighted in this appealingly crisp white wine. The grapes for our 2005 Santa Barbara County Chardonnay hail from two cool climate appellations within the County – the Bien Nacido and Goodchild vineyards in the Santa Maria Valley, and Huber Vineyard and Rancho Santa Rosa in the Sta. Rita Hills. After being pressed and settled, the juice was barrel fermented in a mixture of new (32%) and older French oak barrels. The lees were stirred for four months, and the wine underwent a partial (70%) malolactic fermentation. The Chardonnay aged nine months in barrel before being bottled on July 25, 2006 and released on August 1, 2006.
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