Vintage
1998 was, for the most part, a very late and very wet growing season, culminating in a gloriously warm autumn. Significant culling was undertaken to rid the vineyards of damaged fruit. The combination of smaller crops and higher acids produced grapes with wonderful balance and fruit intensity.

Vinification
The three lots for this 1998 White Burgundy were all cold barrel fermented to dryness in new and older French and American oak, allowing us to preserve the crisp acidity and aromatic fruit character. After fermentation, the wine was left in oak for eight months in contact with the lees and stirred weekly to impart added mouth-feel. Also, during this time the wine was put through 70% malolactic fermentation, which adds buttery flavor and aroma to the wine.

Tasting Notes
Aromas are of tropical fruit, toasty oak and butter, with flavors of pineapple, lemon, and butterscotch all leading to a long rich finish.

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