SPECIAL LIBRARY RELEASE
Cases Produced4 cases remain
WinemakingNaturally fermented and aged sur-lie for 13 months in French Oak
Tasting NotesThe 2010 is a textbook example of Natural yeast fermented Burgundian-Style Chardonnay. Ferment continued for 8 months, requiring bottling to be delayed until after harvest 2011. This brought out the pear, tangerine, and caramel side of White Rock. Still floral and extremely complex, there is a creamy citrus density to the midpalate. The finish shows lemon, fine oak and just a hint of butterscotch ending perfectly dry and with a harmonious acidity.
The 2010 is a textbook example of natural yeast fermented Burgundian-Style Chardonnay. With pear, tangerine and lush undertones of caramel. Soft on the palate, this floral, complex wine enjoys great elegance and a creamy citrus finish. Perfectly balanced, with great harmony.