270 cases produced

Native fermentation

As with all Bryn Mawr wines, this Chardonnay is mouthwatering tart with bright acidity. Comprised of all estate fruit, winemaker Rachel Rose barrel-fermented and aged this wine in a combination of new, once filled as well as neutral, oversized French oak puncheons. By using such variety, along with aging the wine on the lees for 17 months, she achieved a Chardonnay with weight and texture, all while retaining abundant natural acidity.