The wine has a typical light straw color and complex aromas of lemongrass, nutmeg, Meyer lemon, fresh oregano and a touch of passionfruit. This Chardonnay has an enveloping mouthfeel that is at once crisp and linear as well as rich and expansive, a very unusual and beguiling combination of textures and mouthfeel. The browning of the clone 17 enables the wine to be rich, but at a lower alcohol and the clone 95 contributes beautifully fresh acidity. The palate shows jasmine, honeydew melon, tarragon, lime and lemongrass with a nice kiss of high-quality French oak. The extended lees contact gives the wine amazing length, energy and vitality.

Clone 95 was pressed into tank where it was chilled, settled and racked, then allowed to ferment naturally for 12 days before going into barrel. The primary and secondary fermentations lasted in barrel until April 20th. The wine remained on its original lees until just prior to bottling. The clone 17/Robert Young Chardonnay was pressed into tank and allowed to brown naturally before a natural fermentation occurred. This lasted for 15 days before going to barrel. It is in barrel where it finished the last 12 days of primary fermentation and six weeks of a natural secondary fermentation; resting on its original lees until just prior to bottling.