The VintageAfter two consecutive challenging and unusually cool and rainy vintages in Washington, 212 made up for it; an awesome vintage across the board! 212 actually started cool, but thankfully it warmed up as the season progressed, with brief rain events at just the right moments, allowing the grapes to ripen gradually and fully. By late September temperatures were cooling down again, enabling layers of complexity and keeping sugars in check.The WinemakingThe chardonnay was pressed whole cluster and fermented with just 2% new French Oak and aged sur lees for 7 months. The wine fermented at cool temperatures to retain as much fruit aromas as possible and unfined to hold on to the wonderful complexity that is inherent to this Chardonnay made from older vines.The WineThe aromas start with notes of apple blossoms, lemon peel and subtle mango, and continue into mineral and wet slate notes with background of sweet pear, toasted spices and vanilla. On the palate youre first hit with crisp apple and orange rind with tremendous focus, and length. The wine walks a beautiful line between rich full flavors and finesse. There's luscious fruit and a touch of new oak without ever getting heavy or clumsy. pH 3.58 TA 6.3 g/L, Alc 13.3% RS Dry 14, cases madeThe TerroirAll Columbia Valley fruit from a smattering of vineyards, though dominated by fruit from Upland, Carpenter, Newhouse Vineyards, Snipes Mountain, and Roza Hills.The ProjectA collaboration founded in 28 between Food & Wine Magazine 29 Winemaker of the year, Charles Smith (K Vintners, Charles Smith Wines) and Charles Bieler (Three Thieves, BIELER Père et Fils, Gotham Project). We produce just three wines per vintage, a rosé, a cabernet blend and now a chardonnay.