An intriguing balance of sun baked stone and judicious oak. After whole cluster pressing, the juice is barrel fermented and later completes full malolactic conversion. Melted butter, clove and nutmeg open the nose alongside nectarine and spiced pear. The baking spice lemon and yellow apple on the palate add a degree of freshness and lift before hitting a delightful butterscotch note on the finish. Very tasty oaked Chardonnay reflective of Santa Barbera's warmer climate.