To achieve a more delicate expression of this versatile varietal, Marcia chose to pick relatively early as compared to other California Chenin producers. This provided her signature acidity and a beautifully bright expression. Fermentation was controlled at low temperatures to preserve the vibrancy of the fruit. The wine was then split between stainless steel and neutral French oak barrels and puncheons to add complexity. She used a variety of yeast to emphasize the floral, citrus and tropical notes, and malo-lactic fermentation was suppressed to ensure a leaner palate with angular acidity and mouth-watering salinity, the perfect compliment to our diverse California cuisine!