Los Carneros, Napa Valley
Club Price $30.40
90 points - Wine Enthusiast; 90 points - Wine Spectator
This is a bright Chardonnay, with the beautiful layers of fruit bursting in the glass - notes of honeysuckle, orange blossom, key lime and golden peach.The techniques used are designed to retain the signature Los Carneros aromas of lemon-citrus and white blossom while accentuating the minerality and vivid, fresh fruit flavors of citrus and stone fruits in the wine. Partial barrel fermentation and lees stirring create complex layers that impart hints of oak and wrap the flavors in a rich, generously textured mouthfeel and elegant finish.
2,500 cases produced92pts, Wine & Spirits - Year's Best US Chardonnays Issue90pts, Wine Enthusiast - Best of the Year Issue, December 2017Download Tech Sheet
Varietal Composition: 100% Chardonnay
Technical Data: ALC: 14.5% by vol.; TA 5.5 G/L; pH: 3.56; 100% Native Yeast Fermentation
Cooperage: 85% 9 Months in French Oak Barrels (30% New) 15% in Stainless Steel Tanks
The grapes were hand-harvested at night and brought over to the winery immediately afterwards, where they were whole-cluster pressed. Our winemaking team uses champagne press cycle, in which the grapes are gently pressed, rendering clean juice but hardly any solids or unwanted phenolic compounds. 85% of the juice was placed in French oak barrels (both 228L and 500L barrels), and 15% in stainless steel tanks. The juice was fermented at low temperatures to preserve fresh aromatics, 100% using native yeasts. This means that no commercial yeasts were added to the juice. This technique allows our unique terroir to shine through in each individual component, and truly surface in the final blend. After primary fermentation, 50% of the wine went through malolactic fermentation. The wine was aged on its lees for nine months, with weekly bâtonnage (lees stirring)for about four months, to add complexity and enhance mouthfeel. The wines were racked once prior to bottling. Our Estate Vineyard Chardonnay is 100% grown, produced and bottled by Artesa.
The grapes for this wine were grown in the highest vineyard blocks of our Estate Vineyard in Los Carneros, Napa Valley, along the edge of Mt. Veeder AVA. These are some of our best vineyard blocks, with a northern aspect, with morning sun exposure, but less hot afternoon sun. This allows the grapes to ripen fully while retaining their natural acidity. The gravelly soils here are allow our 20-year old vines to produce fruit that is intense, incredibly balanced, and with great acidity. The grapes were sourced from five distinct blocks in our Estate Vineyard then fermented and aged in 12 distinct components.The intense fruit profile comes from the blending of distinct clones - Martini (40%), Dijon 76 (25%), Hyde (25%) and Robert Young (10%) clone.
Bud break arrived early this year, beginning around Valentines Day, and it was a much cooler and foggy season through August. We had no excessive heat in July, August or September, which provided for a longer hang time for the grapes. The grapes ripened uniformly and calmly at their own pace and yields were a tad higher and the flavors are phenomenal.