65% Chardonnay, 15% Colombard, and 20% Orange Muscat from Richmond, California; medium to medium plus bodied and dry with notes of spicy exotic fruits, cooked pineapple, dusty flowers, and hints of butter, with medium plus acidity, rounded edges, and soft dry tannins. Organic Practices 

The winemaking notes are busy; here's a breakdown:

30% Direct Press Searby Chardonnay from Sonoma Coast; dry farmed, old vine, fermented in stainless steel and aged in flextanks

10% Macerated Searby Chardonnay from Sonoma Coast; dry farmed, old vine, 12 days on skins, aged in neutral French oak

10% Carbonic Lolonis Chardonnay from Redwood Valley, Mendocino; old vine, 5 days carbonic maceration

15% Macerated Lolonis Charonnay From Redwood Valley, Mendocino; old vine, 14 days on skins, fermented in flextanks

15% Colombard from Green Valley of Solano County; Direct Press, fermented and aged in flextanks

20% Orange Muscat from Lodi; 6 days on skins, aged in flextanks