This is a truly remarkable wine, strange and delicious. The first vintage of this wine was made more than a decade ago, from Sauvignon Blanc and Semillon, harvested about 50 brix, and skin-fermented. 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. About 80% of the wine is old-vine Chardonnay, from Bald Mountain, 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%, but the wine simply stopped fermenting in December 2013, with about 2% residual sugar, and never started again. It has aged slowly and graciously since then, 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. The rest of the wine is the equally crazy late harvest Sauvignon Blanc that we brought in from Farina in 2013, that also stopped fermenting with about 2% residual sugar. We have blended the wines to emphasize structure and complexity, rather than richness or sweetness. Yet sweet the wine is; the first dessert wine that we have released since the last Lydian Queen in 2005.