Our Estate Chardonnay is a massale planting (a field blend) of six different clonal selections naturally creating a wide diversity of flavor and nuance, and are from vines grown in a mixture of clay and diatomaceous soils. These oceanic fossils (diatoms) provide a fascinating mineral and saline thread to the wine while also stressing the vines. When you add these growing conditions to our north-facing vines that receive less sunlight, you create ideal circumstances for growing and producing exceptional Chardonnay.
The Sta. Rita Hills region delivers some of the finest examples of Chardonnay in California because our climate is like “refrigerated-sunlight”. This results from the bright sunshine we enjoy throughout the growing season, competing against the cold winds coming from the Pacific Ocean. It is this dichotomy that creates beautiful Chardonnay that has a citrus freshness and richer flavor akin to something more decadent like a mix of Meyer Lemon, Yuzu and Lemon dessert. During vinification, we approach the wine with a conservative yet strategic use of new French oak and no lees-stirring. Combined together, we feel our farming and cellar approach produces magical white wines, which are profound, thought-provoking, age-worthy (7-15 years), minerally and food-friendly. 100% native yeast. Barrel fermented and aged in 25% new French oak puncheons for 16 months. Full ML and no bâtonnage. 432 cases. 13.1% alcohol. A pale white gold color with delicate citrus aromas of citrus blossoms, lemon curd and candied lemon rind along with a richer perfume of vanilla, butterscotch and apples. It is tart but smooth on the palate with bright, focused acidity that is balanced by brininess and restrained notes of tropical and stone fruit flavors, and an underlying river rock minerality. Full and complete on the palate, this wine will compliment a wide variety of dishes and will cellar well for many years