Partial barrel and malolactic fermentation, combined with lees stirring, produces a wine with added layers of complexity, imparting hints of Meyer lemon, nectarine and lemongrass.
8,000 cases produced
Download Tech Sheet
Technical Data: ALC: 14.0% by vol.; TA 6.3 G/L; pH: 3.45
Cooperage: 50% Femented and Aged in Stainless Steel Tanks; 50% Fermented and Aged in French Oak Barrels for 9 months (15% New)
The grapes were hand-harvested at night and brought to the winery immediately afterwards, where they were whole cluster pressed; using a slow champagne cycle that gently pushes the must, rendering clean juice but hardly any solids or unwanted phenolic compounds. 50% of the juice was placed in mostly French oak barrels and 50% in stainless steel tanks, where they underwent alcoholic fermentation, both with selected and native yeasts.
After primary fermentation, 50% of the lots went through malolactic fermentation. The wine was aged on its lees for nine months, with weekly bâtonnage (lees stirring) for about 3 months, to add complexity and enhance mouthfeel. The wines were racked once prior to bottling.
The grapes were sourced from six distinct blocks in our Estate Vineyard (40%), three neighboring vineyards in Napa Carneros (35%) and one in Sonoma Carneros (25%), all acclaimed sites we have worked closely with for many years. The blocks in our Estate Vineyard have Northern exposure, and therefore, are more protected from direct sun exposure. The Los Carneros AVA is known for ideal conditions to grow high quality Chardonnay grapes, granting us fruit that is incredibly balanced and with great acidity. The vines work hard for water and nutrients, resulting in naturally low yields of grapes with concentrated fruit flavor.