Fermented and aged in concrete eggs, our Méthode Beton explores the character of our Tai Vineyard Chardonnay without the influence of oak aging or malolactic fermentation. Eleven months of lees contact build palate weight and softens the finish. Our 2025 offering blends Dijon 76 and Mt. Eden clones. Dijon fruit contributes lush orange blossom aromas and notes of apricot and peach, while Mt. Eden brings lime zest and jasmine spice. Together, they create a round, expansive texture that finishes with length and brightness.