This Chardonnay expresses aromatics of lemon curd, nectarine, creme brûlee and hazelnut. A bright palate features minerality, creamy texture, firm acidity and notes of coconut. A serious chard more reminiscent of Jura than Burgundy in style. Half of the fruit was foot tread, and pressed the following day. The other half was direct pressed. Hence the name Pegleg, one foot in one foot out (also David is half pirate). Both were barrel fermented in neutral French oak with native yeasts & bacteria. Topped, left undisturbed & sur lie for 10 months before a single racking, then bottled. No additives including no added sulfites.