Harvested at 22.7 Brix, this 2024 Chardonnay was whole-cluster pressed into neutral 75-gallon hogs heads and fermented with native yeasts. The only sulfur added was to block malolactic conversion, allowing the wine's minerality, and varietal purity to shine. After eight months on the lees, we bottled it unfiltered, preserving its purity and texture. 

Tasting notes: brioche, green apple, sea salt