Chardonnay does not suck. Chardonnay is not boring. You're wrong about Chard... or maybe you already know how fresh, bright, and exciting it is; especially in our fog soaks Santa Barbara County.
We made our Chardonnay by hand-picking the fruit at night and whole bunch pressing the grape juice straight into neutral French oak barrels. The lots were aged on lees for six months after fermentation to add creamy mouth feel and to crisp acid.
The wine is delicious upon relsease, and is intended to be drunk now, but if you're into delayed gradification, you will be rewarded over the next 2-3 years as it picks up silkiness and vanilla richness to balance it's lemony acid. Wine is always changing, but at bottling, 2016 Chardonnay is pale straw in color. It shows aromas of lemon, flowers, and flint. The mouth both light and full with bone dry, crispy pear, lemon cream, and salinity.