Very small lots of Chardonnay come from just a few rows of grapes at Rock Bottom Vineyard. Gently fermented in oak barrels and stirred to mix the yeast lees, this fermentation takes place over several months. The resulting wine has a creamy mouth feel and subtle oak notes with toasty brioche, and almond macaroon aromas. Baked apple and fig flavors infused with citron honey create layers on the palate that melt together like ambrosia on the finish.
Suggested Food Pairing: Dungeness Crab Mac and Cheese