This yummy Chardonnay from the Celilo Vineyard (planted in 1972) is dry-farmed and own-rooted and comes from the highest part of the slope and features native yeast fermentation. Notes of ripe pear, dried nectarine, toasted hazelnut, and fresh dill pop from the glass. It’s fermented entirely in neutral oak and finishes with medium-plus acidity and a wonderful lengthy finish.
|United States||Washington|| Columbia Valley |
|J. Young||June, 2022|
Find More: WASHINGTON Vol. VI (2018-2021)