Classic Oregon Chardonnay with a perfumed nose of citron, white flowers, and vanilla. Balanced acidity, juicy fruit, delicate stone fruit – white peaches and white nectarines – finishing crisp and refreshing.
The wine is pressed and placed in the concrete egg to ferment and age until the wine is bottled in the egg. With no corners, the wine is free to circulate naturally during fermentation. Concrete can take the heat, or the cold. It’s a natural insulator and will stabilize the temperature of whatever is inside of it. This stability makes for a smooth and gradual fermentation which increases the flavors. As the wine ages the lees settle down the lower sides of the egg giving a creamer mouth feel.
Tabitha, Matt and friends celebrating the “Concrete” Chardonnay
with the concrete “egg” used to age it.