“The Chardonnay was sourced from the Macari Vineyards on the North Fork of Long Island. Half of the grapes sat in barrel overnight (whole cluster) and were pressed off (by foot) the next day; the other half (also whole cluster) fermented on skins for two weeks in an open-top barrel before pressing. Both barrels were blended in the middle of July, and the wine was bottled unfined and unfiltered in mid-August.

This is a rad wine – full and, not creamy, but denser sappy, with some malic notes but it has a freshness. After giving it some air and bringing the temperature down, the wine, that sappy element, went green and minty fresh, the wine showed more cut and drive, great focus.“

– Vom Boden (Importer)