A brilliant wine packed full of tropical and stone fruit flavors balanced with oak and vanilla complexity that leads to a long and luscious finish.
Our Estate Chardonnay is grown in vineyards located inside both the Sonoma Coast AVA and Petaluma Gap AVA. These vineyards are in a corridor defined by the cool air that flows from the Pacific Ocean through the gap in the Sonoma mountain range. This cool air is ideal for slowly ripening Chardonnay and maintaining acidity.
Grapes were handpicked and destemmed only. The rollers on the crusher-stemmer were pulled back so that the clusters fell directly into the destemmer barrel. This technique limits the breaking up of the berries and skins and minimizes tannin extraction to create a smooth and supple wine. Grapes were pumped directly to our tank-press where free run and light press juice was pumped to our settling tanks. The temperature was dropped to 50°F and settled for two days before racking to a combination of 40% barrel and 60% stainless steel fermenters. The fermentation temperature was maintained at a low 55-65°F for maximum fruit preservation. The wine was stirred on its lees for several months and then racked onto French oak for a period of 4 months. It saw approximately 40% new oak which imparted a delicate vanilla and toast character. The wine went through approximately 60% malolactic fermentation.