This Chardonnay was fermented in a combination of egg, concrete, stainless steel and new, second-use and neutral French oak, then aged on its lees for nine months. Its aromas include quinine water (with a twist of lemon), thyme and lemon-flavored gummy bears. Thanks to fruit from a cooler, high-elevation site like Olsen, this wine has a crisp mouthfeel and elevated acidity to pair with favors like white grapefruit, Sugar Kiss melons and a savory flavor similar to a high-end sake. Michael Alberty
