The 2019 growing season was excellent throughout California. Warm and evenly paced, these ideal growing conditions delivered high quality fruit into the cellar. The season began with plentiful winter rains and a cool, occasionally wet, spring. A mild and steady summer emerged by June, as vines developed healthy clusters with complex flavors and excellent structure. Cool temperatures late in the season preserved the fruit’s bright acidity. Harvest began later in the year, allowing fruit to come into the cellar at optimal ripeness. In 2019, we looked to Monterey, Sonoma and Napa Counties to deliver a truly complex, distinctive Chardonnay

We harvested clusters between 23.5 24.8 Brix before we gently pressed the fruit. Following a fermentation in a combination of stainless steel and barrel, the wine was racked to undergo malolactic fermentation. The wine was aged in a combination of French and American oak to provide structure and to complement the ripe fruit characteristics with notes of sweet baking spices. Blending took place with a focus on maximizing the unique stylistic contributions of lots from each county.

ALCOHOL CONTENT: 14.5%
RESIDUAL SUGAR: 5.1 g/L
TITRATABLE ACIDITY: 5.3g /L
PH: 3.55