Vinification: After whole-cluster pressing, 21% of our Chardonnay juice was barrel-fermented in French oak barrels and aged sur lie for 6 months; the balance of juice was aged sur lie in neutral French oak. During this period, the barrels were frequently stirred to increase yeast contact and add richness; a third of the wine underwent secondary malo-lactic fermentation. Prior to bottling, the wine received minimal filtration and fining to preserve the fresh fruit flavors.
Vineyards: The Chardonnay grapes for this wine were grown in the Carneros region, where soils are dense, shallow, of low to moderate fertility, and high in clay content. While the soils lead to low yields, the region’s maritime climate allows a longer growing season; the end result is balanced color, flavor and acidity in the harvested grapes. 79% of this Chardonnay is produced from the Truchard Vineyard in northeastern Carneros; this vineyard is under long-term contracts, providing consistency from vintage to vintage. The balance of fruit was drawn from Sonoma Valley-Carneros.
• Alcohol: 14.2%
• TA: 0.63 g/100ml
• pH: 3.65
• Oak Aging: 6 months
• Oak Cooperage: French oak, 12% new
• Bottling Date: July 20, 2017