The 2011 Jayson Chardonnay, bright golden in hue, opens with luscious aromas of apricot, white peach and toasted brioche. Lemon zest turns juicy and creamy on the palate, framed by fresh, cleansing acidity.
- Erin Green
- September 18 to October 5, 2011
- August 22, 2012
The grapes were hand-sorted and gently whole-cluster pressed. After overnight settling, the juice was racked to barrels for 100% native yeast barrel fermentation followed by malolactic fermentation. The wine was aged in 90% new French oak barrels for eleven months on the lees, which were stirred weekly. It was not fined or sterile filtered.