Tech Notes
Yield: 2 tons per acre
Harvest: August 28th-September 6th
Numbers @ Harvest: 23.5° Brix, 3.30 pH, 8.5 grams acidity
Barrel Regimen: French Oak 50% new, 50% 1 year; 100% Barrel Fermented; 100% Malolactic; aged 10 months on the sur-lie
Bottling: July 2018
Alcohol: 14%
Tasting Notes
Release Date: Fall 2020
Abundant rain fell in the winter of 2016-2017, which is always welcome given our increasing frequency of drought.
Our vineyards are dry-farmed, resulting in water stress throughout the growing season. Given this farming method, the vines over decades take on an individual character in the vineyard. As you walk the rows, you see that some are strong, some are weak, and many are just right. This vineyard diversity gives a “core” of energy to the wines.
Harvested in late August and early September, we pick an average of 1.5 tons of grapes per acre. These low yields are an essential key to our quality: Infertile soils, windswept high mountain sites; and our heritage clone—taken from Burgundy 120 years ago. These all combine to make the Estate Chardonnay sing.
Barrel fermented with complete malolactic fermentation, the wine is aged on its lees for ten months in 50% new Burgundy barrels. This barrel regimen gives the wine weight. Apple blossom and honeysuckle aromas are the high notes with enticing mineral flavors forming the basis. The lengthy finish bodes well for a long evolution.
Label
