Just in time for autumn weather, we have released our 2013 Chardonnay. We took a hands off approach with this wine, letting fermentation start on it's own with natural yeast, and then leaving it on the lees for almost a year. We used neutral oak barrels to mellow acidity, but not overwhelm the wine. And what we now have is a slightly wild, rich and supple wine. Meyer lemon, baked apples, and toasted filberts come to mind. We are smitten, and think you will be too.