Edward James Chardonnay

Whole cluster pressed while still cold from the field. Barrel fermented with indigenous yeasts; 7months to completion. Spontaneous malolactic fermentation in barrel. Sur lie aging, biweekly bâtonnage. Aged 15 months in French oak barrels; 55% new. Coopers: Cadus Damy, Francois Frères, Louis Latour, Remond, Leroi. Bottled unfined and unfiltered.

Clonal selection: Hyde-Wente, Batto. Rootstock: 420a. Plant date: 2007. Soils: Goldridge fine sandy loam. Exposure: 2-9%slopes, nearly full exposure. Trellis and pruning: vertical shoot positioned (vsp) | bilateral cane. Yield: 4.2tons/acre.

Driven by the character of the site, a pale straw with a healthy green tint appears with aromas of orange blossom, white peach, and a hint of grated ginger root. The mouth-coating texture on the palate reveals an elegant fruit structure of melon and green apple, supported by bright acidity and a flint stone minerality that seamlessly glides into a long pristine finish.

Exquisitewith Dungeness crab dipped in lemongrass butter, wood-fired pizza with apple & fontina, or shrimp andcoconut currywith fresh mint. Serve at 45°-50° F.