Thanks to a wonderful growing season which provided perfectly ripened grapes, Tony Coltrin was able to make an expressive, approachable and fruit forward Chardonnay. Having undergone simultaneous alcoholic and malolactic barrel fermentation, spending 9 months sur lie in 33% new French oak, the 2016 Los Carneros Chardonnay showcases balanced fruit, lingering acidity and rich flavors and aromas of caramelized white pear, fresh fuji and golden delicious apple, apple blossoms and torched crème bruleé.