WINEMAKING
Komorebi Chardonnay is produced from the Komorebi Vineyard which sits 4 miles from the
Pacific Ocean on the West Sonoma Coast. The wine is 100% whole-cluster pressed, fermented in a concrete egg vessel, aged in neutral 600L Demi-Muids for 20 months, and further aged inbottle just under one year. The inspiration for the Chardonnay was to fully express the vineyard site which is farmed by hand, organically and biodynamically.

TASTING NOTES
Intense Asian pear, moss, guanabana, charcoal, seaweed/Nori, lemon rind/merengue,
manzanilla/chamomile, lavender, green sugar cane, rosemary, citrus flowers and umami.
This is showing signs of reduction and yet is the most oxidative vintage yet. A mind-boggling
adventure into coastal chardonnay that continues to impress and broaden one’s understanding
of the varietal. Superb!