Old world character of citrus and green apples from the vineyard and hints of vanilla, yeast, and toast from sur lee barrel fermentation makes the 2018 Chardonnay the perfect match for a plate of smoked salmon, chicken Alfredo, or Caesar salad.
Production: 99 cases
In The Vineyard
A mild winter blessed us with little winter damage and a large crop of full clusters. The hot drought of 2018 pushed ripening along very quickly. We harvested slightly over 2 tons on September 27 – nearly 3 weeks earlier than is typical.
In The Cellar
Despite the early harvest, the numbers were excellent:
Titratable Acidity: 8.5 g/l
Skins tough, seeds brown, citrus and green apple flavors pronounced, juice temp 60 F.
After crushing and pressing, the juice is transferred to a tank to settle overnight. Early the next morning the waiting barrels are filled with clear juice and yeast is added. The primary fermentation continues to dryness, and malolactic fermentation occurs spontaneously in the barrel, bringing the acidity down, adding mouthfeel and a slight buttery component. As the winter progresses, routine stirring of the lees at the bottom of the barrel imparts a yeasty, bread-like flavor to the wine and rounds out the mouthfeel. In August of the following year, the barrels are emptied and the newly blended wine is prepared for bottling. In late September and early October, 99 cases are laid down for aging.