Two worlds. Aromas of green pear, lemon peel, guava, fresh oak and apple balance easily with flavors of graham cracker, honey and citrus. The rich full body, finishes with a crisp minerality that leaves the palate fresh and alive. We love the duality of this wine. It’s elegant enough for a thoughtful first course or relaxed enough to enjoy with a simple dish of smoked salmon and capers.
Although we experienced the third year of drought and received nearly 75% of normal precipitation for the year, our small clusters had highly concentrated flavors. An early bud break gave way to a cool spring with a long flowering period followed by somewhat uneven fruit set. Our yields were lowest with the Pinot Noir, and our harvest was early on all varietals by at least two weeks. The benefit of this season were staggered pick dates and time in the cellar to pay attention to every lot.
Our Chardonnay is whole cluster pressed and then chilled and settled in tank for 3 days. The juice is then racked to 100% French oak barrels where fermentation begins naturally and on native yeasts. After primary fermentation, malolactic fermentation is also allowed to begin, naturally. Once ML commences, barrels are stirred and topped each week for 9 months. The wine then settles for another month before it is racked clean and prepared for bottling.
Aromas of honey, tangerine peel, fresh oak and pineapple complement the taste of Carmel covered apple, slight hints of cool rock and a beautiful finish of vanilla.
2,151 cases (12 x 750ml)