Winemaker Notes
We source our Chardonnay grapes from two distinct vineyards in Monterey. One is located near the Gabilan mountain range where the sandy loam soils work result in a higher degree of flavor concentration. The other vineyard, located in the Arroyo Seco, is positioned on the valley floor where the temperatures remain relatively cool. As a result, the fruit from this region maintains a crisp acidity. When we blend the wine from these two regions, we achieve a lovely balance and greater complexity.

Our Chardonnay undergoes a whole-cluster press and split fermentation technique where half of the fruit is fermented in French oak, and the other half is fermented in stainless steel. Additionally, we put the wine that was fermented in wood through malolactic fermentation in order to achieve a lightly creamy mouthfeel.

In 2010, we harvested weeks later than normal due to the chilly spring and mild summer months. It wasn’t until later in the season that the temperatures warmed up, which resulted in extended hangtime for the fruit and a beautiful concentration of flavors. This year, enjoy a vivacious Chardonnay that boasts a silky texture and harmonious blend of succulent fruit, spices and toasted oak.

Tasting Notes
Appearance: Yellow gold
Aromas: Pears, vanilla and cloves
Flavors: Pineapple, guava, tangerine and honeysuckle