Electric acidity drives the palate from start to finish, while full malolactic conversion and gentle micro-oxygenation from the neutral oak lend depth and breadth. The wine ultimately stakes its claim in the lemon-zest, saline, briny-acid camp. At just 11.8% alcohol and with zero new oak, it stands well apart from classic California Chardonnay—yet it pulls no punches when it comes to sheer drinkability.