Wonderfully rich and complex. The rich fruit of each of the three vineyards is there but the forward fruit has been modified and complimented with a wonderful, mouth filling impression of flaky pastry dough, sort of like a freshly baked apple and pear tar
When relying on feral (native) yeasts for fermentation of chardonnay, you occasionally have barrels that are slow to complete. Such was the case in 2016. As long as there are viable yeast present and actually fermentation taking place (albeit slowly) we prefer to let nature take its course. Some barrels in 2016 really tested our resolve, taking nearly two years to complete their fermentation. In the end, we decided to create a small lot blend, using some of the Ritchie, Hawk Hill and our Trenton Estate wines The long aging on the lees had resulted in yeast autolysis, the same process that gives some champagnes their creamy bread dough notes, resulting in wines that were more about process than place .