The Chardonnay delivers the weight and complexity, Sauvignon Blanc adds citrus and a crisp mouth- watering acidity, and the Riesling delivers floral and spice qualities and a lush texture.

Enjoy! Cheers!

No Malo-lactic fermentation and no new oak used in the aging of Waugh Chardonnay. The wine was barrel fermented in 100% neutral oak and the lees was stirred at minimum once a week, which accounts for its incredible mouth feel.

Enjoy! Cheers!

As always, we fermented the beautiful Waugh Riesling at a chilly 40 degrees, allowing the Riesling aromas to become extremely intense and the mouth feel crisp and structured. Once the sugar content went below 2 brix we tasted every hour until acid, alcohol and sugar have achieved balance and fermentation was stopped.