It’s a clonal type of Chardonnay called Musque and if you’re thinking “muscat” you wouldn’t be far off. The thing that makes this special is that it can easily run away from the winemaker if it’s not farmed correctly or if the winemaking clashes with these heady and terpenic aromas: peach-ring candy, rose-water, and even lychee can all be used to describe what Musque contributes. The beauty is when the raw DNA of Chardonnay helps balance this out with its classic flavors of green apple, lemon, and brioche toast. Russell’s work with the Rued vineyard (planted in ’69) in Green Valley of Russian River Sonoma also has deep minerality and is such an interesting study for Chardonnay fans. This is a must-have wine that was made for cheese and fruit platters but can also bridge dishes like cedar-plank Salmon with mango salsa. 165 cases. 

Closure – Natural Cork