Our sustainably grown Chardonnay is a reflection of the special place our family has called home for generations. Fermented and aged sur lie in a combination of new and used French and American oak barrels, with some select lots harvested by hand and whole cluster pressed. An addition of Chenin Blanc fermented in stainless steel adds complexity, food-friendly acidity, and a nod to our original Twenty Acres.
Our Chardonnay is crafted to capture the essence of Clarksburg, with expressive aromas and flavors of fresh green apples and pears. The addition of Chenin Blanc, a variety we began growing in 1968, adds honeysuckle and floral aromatics, bright melon flavors, and crisp acidity. Oak aging and lees stirring impart hints of toasty vanilla and caramel notes, along with a rich texture.
Our Chardonnay is fermented sur lie for 14 months in 54% new American oak and 28% in a combination of new and one-year-old French oak. Chenin Blanc is fermented in 100% stainless steel.