We select our Chardonnay fruit from Monterey County where the Pacific breezes create the perfect environment for this cool climate grape. The grapes were picked early in the morning and delivered immediately to the winery. The fruit was whole cluster pressed and then chilled down to 45º F for 48 hours in order to settle out the sediment. All the juice was then racked to barrels for fermentation. The barrels completed malolactic fermentation in two months. The wine was then aged on lees for 9 months, with lees stirring taking place twice a week for the first 4 months to increase complexity and mouthfeel.
Enjoy now through 2012.
- Color: Light straw
- Aroma: Peach, pineapple and toasty oak
- Taste: Rich, buttery, medium bodied; fresh acidity with a lingering finish
- 92 Points, Editors’ Choice - Wine Enthusiast, March 2011