September 16, 2016
Harvest Brix: 20.8˚
8 months in neural French oak barrels
August 11, 2017
Our chardonnay exhibits layered texture with deep flavors of Macintosh apple, vanilla crème, and tangerine.
BLEND: 100% Chardonnay
Forty-two percent tank fermented, 33% skin-fermented for 14 days in open-top bins and 11% barrel fermented. Skin-fermented and barrel-fermented lots completed malolactic fermentation and were aged in neutral French oak barrels for eight months. Final blend assembled on July 31, 2017.
Food Pairing Notes
Pair this vintage with roast chicken, cream-based pastas, or vegetable terrine.
RELEASE DATE: October 18, 2019
After a mild winter with little snowfall and an uneventful spring, we had only one inch or less of recorded rain in both June and July and were classified as being under “extreme drought” by the U.S. Drought Monitor. Although the hot, dry summer put some stress on vineyards, we enjoyed excellent yields and relatively low disease pressure which resulted in a very clean crop. These conditions also accelerated the ripening process. Overall, our vineyards produced berries of normal size with high sugars and low acids.