The fruit for this wine was sourced from our Carneros Collines vineyard, where Dijon Chardonnay clones 76, 95 and 96 are closely planted to 3.5’x 6’ spacing with devigorating rootstock. Carneros’ overcast mornings and cool afternoon breezes contribute to a slow and even rate of maturity of the berries, allowing them to develop an optimal balance of sugar and acid and outstanding intensity of fruit flavors.
Harvest & Winemaking
The mild 2011 vintage allowed for a long hang time, resulting in evenly ripe, complex flavors in the berries. Our Chardonnay was harvested at an optimal level of ripeness in early October. The fruit was hand-harvested at night and quickly sorted and pressed in full cluster. Fermentation took place in a steel tank and at a cool temperature, and malolactic was not allowed to occur. After fermentation, the tanks were stirred to mix in the lees and contribute to the mouth feel.
Pure, unadulterated Chardonnay is expressed clearly in this crisp bottling. The nose presents an assortment of tropical fruit, including kiwi, passion fruit, guava and pomelo. Upon a second swirl, secondary aromas of Meyer lemon peel, jasmine and green pear appear. The palate bursts with juicy golden apple, ripe tangerine and dried pineapple, backed by subtle touches of coconut crème and lemon meringue. Balanced by crisp acid, the fruit-driven palate finishes with a clean and refreshing minerality.
This fresh and vivacious bottling would pair famously with a refreshing summer seafood dish like fresh oysters or King Salmon Filets from our friends at Kansas City Steaks. Delicious with a soft goat cheese like Bûcheron, this bright Chardonnay also makes an excellent aperitif wine for your next summer celebration.