We barrel fermented 60% of this wine and aged that portion in barrel for 6 months, stirring the lees every month. This method offers the wine a touch of spice and vanilla, while cold fermenting the remainder to maximize a fresh fruit-forward character. Our Sonoma County Chardonnay displays aromas of baked apple, pear and citrus along with white blossom aromas. On the palate, the baked fruit and toasty brioche leads to a creamy, well-balanced finish.
Enjoy this lively Chardonnay now and over the next couple of years with soft mild cheeses, roasted chicken salad or grilled halibut.
Nearly four decades ago we discovered that the west and southwestern regions of Sonoma County are ideal for growing Chardonnay grapes. The cool maritime influence of the Pacific Ocean arriving reliably in the form of fog each summer evening maintains the bright natural acidity that is key to the balance of any fine Chardonnay, while the warm summer afternoons ensure plenty of ripe fruit character. A combination of estate grown and locally farmed fruit, we source the benchland and alluvial soils from vineyards in the Russian River, Dry Creek, and Sonoma Coast appellations to make this wine.
Early winter showers, with a good amount of rain, were followed by a warm, dry spring. Alternating overcast days and heat waves continued through spring and summer, with a warm July and August. Overcast days in mid to late August, kept the mornings cool preserving acidity and warm daytime temperatures led to perfectly ripe fruit. We harvested the fruit between August 31 and October 3.