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Baltasis sausas
A fresh Chardonnay with bright acidity and a hint of lemon curd and briny ocean air. After fermenting and spending twelve months in French oak barrels, followed by an additonal six months in stainless tanks, this wine was bottled unfiltered and lightly fined, creating a balanced palate of textured minerality framed with citrus fruit and a long, creamy finish.
Serve at 10-12 °C with sea food, white fish, white meet.
This terrific wine opens with rich flavors that run the gamut from butter to citrus, apple and papaya. It's long, creamy and salty, with precise and wonderfully complex flavors. Fermented in oak with native yeast, it was then aged another year in oak and a further six months in tank.
An idea took root fifteen years ago after a conversation among friends Antony Beck and Ken Wright about the potential for Yamhill-Carlton wines. The Beck family, long rooted in the South African wine industry, welcomed the opportunity to steward a very unique and storied place in Oregon’s wine history. Antony established the estate in honor of his wife, Angela with the goal of creating a warm, casual gathering place centered around wine and hospitality in the Willamette Valley.
