We seek out premium grapes from the Sonoma Coast that will produce wines
reminiscent of the most respected wines of Burgundy. Our Chardonnay comes from
five premium Sonoma growers: Bacigalupi, Fallen Leaf, Sangiacomo, Bonneau, and
Haddad. The famed Sonoma Coast soils translate their mineral richness to the wines,
imparting attractive flavor and character. Anabatic winds blow rather persistently
throughout the summer and sunshine is abundant. Our 2007 grape harvest began
early, slowed mid-way due to cool weather, and finished in late October.
This fruit was hand harvested early in the morning to ensure the coldest juice
possible and came into the winery in exceptional condition and was whole cluster
pressed. 60% of the fruit was fermented in stainless steel tanks at 50 degrees
without malolactic fermentation. 40% of our wine was barrel fermented, its lees
stirred for 10 weeks post fermentation. Barrel fermented wine went through
malolactic fermentation. This partial malolactic fermentation helps the wine retain its
acidity and freshness. The wine spent 11 months in 100% French oak barrels, 22%
of which was new. Our preferred barrel coopers include Francois Ferrer, Sirugue, and
Intense aromas of exotic flowers, limestone minerals and toasted brioche emanate
from this wine. The full-bodied palate is dense with notes of citrus peel and lemon
pound cake. This Chardonnay also boasts an intriguing mineral quality, which is what
we like about wines produced from the Sonoma Coast.
A crisp, clean character perfectly balances the richness of the fruit, proving a
seamless wine of depth. Enjoy this wine from now through 2020.
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