LA CREMA CHARDONNAY, SONOMA COAST

NOSE: Meyer lemon, Asian pear and white flowers are supported on the nose by subtle hints of oak
PALATE: Crisp apple, golden peach and pineapple. Heady flavours of graham cracker pie crust add a
vein of richness. Fleshy, vibrant and concentrated, juicy yet balanced acidity drives a lingering Finish.

Fruit is gently pressed, settled for 24 hours then racked to barrel for fermentation. 15% of the lot
was co-inoculated with a house strain of malolactic bacteria-these barrels are then used to top the
remainder of the lot post-primary fermentation. Lees stirred monthly. Wine is aged on lees for
approximately 6 months.

94%-barrel fermentation in a mix of
French (75%) and American (25%)
oak barrels, 17% new oak. Wine is
matured in barrel for 6 months