Lemelson Vineyards

Chamomile, linden blossom, citrus peel, peach and ginger are joined by hazelnut, cinnamon, crème brûlée and white pepper. The finish is long, delicate and fresh. Chardonnay from two organically farmed Willamette Valley vineyards was whole-cluster pressed, fermented with native yeast in barrel, and matured on its lees for fifteen months in French oak, twenty-five percent new. Bottling was unfiltered.