Vineyard

The Winter of 2019 was cold (with temperatures dipping into the low 20’s) and wet (our rainfall total for the year was 55”; average is 36”). Summer temperatures were perfect with warm days and cool nights. The ideal growing season delayed harvest which began on September 18.

Cellar

Just pressed Chardonnay juice resembles unfiltered fruit juice. The clearer the juice, the fruitier the fermentation will be, so we clarified the juice by cold-settling it overnight at 48° F allowing the sediment to settle to the bottom of the tank. We then moved the juice and inoculated it with yeast. We used four different strains of yeast, each providing a unique flavor profile to the wine.

We fermented 50% of this wine in French oak barrels to add complexity and depth; barrel fermentation gives the wine a roasted nuts aroma and greater weight on the palate. The remaining 50% was fermented in stainless steel tanks at 54° F to retain more of the grapes’ aromas of citrus and tropical fruit. After alcoholic fermentation, 40% of the wine underwent malolactic fermentation, converting the wine’s natural malic acid to the softer lactic acid, adding a buttery character to the aroma and a rich, creamy texture on the palate.

Aged for nine months in French (88%) and American (12%) oak, then bottled in July 2020.

Drinkability

At our Annual Vertical Tasting in January 2024, we tasted the 2019 and here are our notes: Candied lemon peel, Bartlett pear, banana, Gravenstein apple and pink grapefruit aromas. Ripe fruit entry, rich mid-palate with notes of lemon cream, toasted brioche and a hint of flintiness. Surprisingly youthful given its age.

At Harvest:

22.9° Brix sugar
0.65 g/100 mls acidity
3.45 pH

At Bottling:

13.8% alcohol
0.52 g/100 mls acidity
3.42 pH