About a third of this Chardonnay was fermented in French oak and a third went through malolactic fermentation, adding nice weight and softness while preserving bright acidity. We get ripe and tart apple with touches of butter and citrus to balance.

Food Ideas: pan-fried rock lobster with roasted potatoes, grilled vegetable succotash, salmon burgers with sweet potato fries, truffle popcorn and a movie.