A warmer vintage gave us ripe fruit bursting with tropical flavors. However, a November freeze stopped fermentation early, and we spent the next six months warming the barrels, stirring the lees, and doing anything else we could to nudge this wine across the finish line. The lees stirring also helped enrich the texture, while stopping fermentation a bit early helped retain some of the tropical flavors. The balance of texture, sugar, acidity, and Oregon oak create a chardonnay that is easy to love, but with surprising depth.