This is a truly remarkable wine, strange and delicious. In a certain sense, the wine originates more in the winery than in the vineyard-- but not because of our actions. Because of the yeast. The wine is old-vine Chardonnay, from Bald Mountain, grown at nearly 2000 feet, on Mt. Veeder, towering above them Napa and Sonoma valleys. We harvested the wine at a potential alcohol of about 15% in 2013, but the wine simply stopped fermenting in December after harvest. It stopped with about 2% residual sugar, which is not surprising for us-- but never started again, whereas all of its other sluggish classmates have finished and are bottled. We waited at first for it to start again, and then w simply began waiting for it to develop into something new and unforeseen. It has aged slowly and graciously; evolving into something complex, deep, and intricate, that shows no ties to Chardonnay. On the other hand, the wine is so strong, it shows no oxidation, and only the subtle signs of aging. We really are now sure how to serve this wine. It is a little sweet, but it it is hard to think of it as dessert wine. for sure with foie gras, with classical lobster dishes, with rich cheeses . . . .