2018 CHARDONNAY

Winemaker Notes

• Growing Season

  Production Notes

  For the first time since 2012, growers experienced California’s cool, coastal climate and a long, drawn out harvest season. Mild temperatures in winter and spring extended the period for bloom and fruit set, keeping growers busy protecting against frost. The cool temperatures led to predictions of a light crop, but extended hang time resulted in an average yield. Quality for Chardonnay was exceptional, with solid acid levels and great phenolic development.

• Winemaking

  Winemaker Notes

  After a gentle squeeze in the membrane press, the collected juice was cold settled and clean racked into barrels. The use of Saccharomyces Bayanus yeast for fermentation produced excellent aromatics. The wine aged on the lees, helping to intensify creamy characteristics, although some malic acid was left for crispness. A small percentage of Muscat Canelli blended in just prior to bottling enhanced aromatics.

• Technical Info

  Alcohol %

  13.3
  Production
  Harvest Date

  10 barrels produced
  Aging

  Barrel aged for 15 months on the lees. 30% new American oak barrels – medium toast. 70% neutral oak barrels