We select our Chardonnay fruit from the Edna Valley where the Pacific breezes create the perfect environment for growing this classic Burgundian varietal. The fruit was handpicked and loaded into half ton bins during the cool early morning and delivered immediately to the winery. The fruit was whole cluster pressed and then chilled down to 45º F for 24 hours in order to settle out the sediment. Most of the juice was then racked to barrels for fermentation, with 25% remaining in stainless steel to preserve the crisp fresh fruit characters. Fermentation took place at cool temperatures over a 3-week period. The wine was then aged on lees for six months to increase complexity and mouth feel.
Enjoy now through 2009.
- Color: Brilliant straw
- Aroma: Lush ripe fruit, pineapple, citrus and apple pie with warm barrel spices
- Taste: Baked apples, pear and cinnamon with hints of tropical fruits. Lush and rounded with a fresh, clean finish
- 87 Points - Stephen Tanzer's International Wine Cellar, November 2007 "Pale gold. Ripe peach and nectarine scents are complemented by dusty minerals and fresh florality. Plush, slightly warm pit fruit flavors are gently lifted by soft acidity, this packs plenty of fruit."
- 4-Stars - Restaurant Wine, January 2008
“Great value: full bodied. Moderately complex chardonnay, with ripe fruit character (apple, pear), light oakiness, and overtones of roasted nut, peach, lemon peel, and vanilla. Long finish.”