The fruit was carefully hand-picked and lightly whole bunch pressed. The must was barrel-fermented in American oak (50% new, 25% second fill, 25% third fill), using selected yeast strains. The wine went through malolactic conversion in barrel, followed by maturation its lees for 10 months with regular stirring. Only the best barrels from each batch were selected to use in the final blend of the Omaka Reserve Chardonnay.
An elegant and silky wine of great concentration and finesse. Full bodied and generous with layers of ripe charred stone fruits combined with a touch of vanilla. Rich and textured with a smoky oak character on the lingering finish.
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