2010 Failla Chardonnay Dry Creek Valley

This wine is privileged to be the first release treated to the concrete-egg, used as a fermentation and Žlevage vessel for 20% of the overall blend. The remainder fermented and aged sur lie for 10 months in French oak, only 15% new and barely perceptible in the flinty nose balanced with tropical scents of jasmine, honey, Meyer lemon and pineapple. In concert with the textural contributions of the concrete-fermented lots, malolactic fermentation provides a round, glycerin mouthfeel that can hold its own in the presence of crisp mouth-watering acidity.