Chardonnay is planted throughout the southern part of the Truchard Estate Vineyard. The various marine soils and cooler temperatures make the Carneros region ideal for growing Chardonnay. Grapes are harvested cold then whole cluster pressed. The wine is barrel fermented in French oak, and aged on the lees for 10 months.  These techniques produce a complex, full-bodied wine with a delicate structure. The 2006 Chardonnay has intense aromas of tropical fruit, lemon zest, and fresh pear; combined with fig, vanilla, and spice.  The mouth is rich - filled with bright flavors of wildflower honey, green apple, and nutmeg.  Firm acidity provides a bright finish of citrus, mineral, and toasted oak.