Notes from the Producer
Nearly four decades ago we discovered that the west and southwestern regions of Sonoma County are ideal for growing chardonnay grapes. The cool maritime influence of the Pacific Ocean arriving reliably in the form of fog each summer evening maintains the bright natural acidity that is key to the balance of any fine chardonnay, while the warm summer afternoons ensure plenty of ripe fruit character. A combination of estate grown and locally farmed fruit, we source the benchland and alluvial soils from vineyards in the Russian River, Alexander Valley, and Sonoma Coast appellations in the making of this wine.
We barrel fermented about 60% of this wine, and aged that portion in barrel for 4 months, offering the wine a touch of brown spice and vanilla, while cold fermenting the remainder to maximize a fresh fruit-forward character. Bright lemon and apple aromas mingle with hints of toasty barrel complexity, and on the palate, pear and pineapple with spice and refreshing acidity will have you coming back for another glass. Enjoy this lively chardonnay now and over the next couple of years.