Picked early as if it were for sparkling wine. Whole cluster pressed upon arrival at the winery, we hyper-oxidize the juice, turning the liquid brown in order to saturate unstable compounds. The juice was then cold settled for 48 hours before being racked to neutral French barrels for fermentation. Used Chardonnay grapes to inoculate with native yeast. Fermentation was cold and slow to develop aromatics and retain freshness. Aged in Sur Lie in neutral French oak to build complexity and allowed to go through full malolactic fermentation at low temperatures.

Bright citrus, salinity and racy acidity that will calm down with age. This is a lean Chardonnay that draws inspiration from Chablis.

100 cases produced

12% ABV

pH: 3.27

TA: 6.0 g/L

RS: <1 g/L

Travis Todd, Winemaker and native to New Bern, North Carolina.