Here’s a barrel-fermented chardonnay that doesn’t feel like you’re licking a plank. Created from fruit sourced from different sites across Clarksburg, Lodi and Madera. The toastiness is there, yet it swings toward the creamy, buttery style while edged with white peach, hints of grapefruit, nutty nougat notes and caramelised characters. Made by Mark Rasmussen and Steven Decosta, this is a woolly, wildly refreshingly old-school style sip that sings like the Beach Boys after they’ve eaten buckets of creamy pasta carbonara.
