Yield: 3 tons per acre
Harvest: September 9th-27th
Numbers @ Harvest: 23.3 Brix; 3.35 pH; 8.5 grams acidity
Barrel Regimen: French 66% new
100% Barrel Fermented; 100% Malolactic; aged 10 months on the lees
Bottling: July 2010
Release Date: Fall 2012
Since 2004 we developed a regimen of making two wines from the Chardonnay we grow. For the Estate Chardonnay our focus is on long term ageability, expansiveness in the finish and terroir-driven mystery. In 2009 only forty-two percent of our entire Chardonnay production met these rigorous standards and we are pleased with the results.
Given time to open, there are captivating aromas of yeasty baking bread, lime zest and wild land smells of sage and anise which give pause. Full concentration on the palate without heaviness, the finish echoes the complexity of the aromas.
This is the most historic single vineyard Chardonnay produced in American. As is typical with Estate Chardonnay, there is eight to twelve years of cellaring pleasure.