We barrel fermented about 60% of our California Chardonnay and aged that portion in barrel for 7 months, stirring the lees every month to lend a creaminess to the mouthfeel and a touch of spice and vanilla to the flavors. The remainder was fermented cold in tank to heighten the fresh tropical and citrusy fruit. This vintage displays aromas of lemon curd and apple with hints of toasty oak and baking spices. The finish is long and lingering with silky notes of fresh pear and pineapple. Enjoy this wine with grilled asparagus, seared tuna with a mango-avocado salsa or an apple and brie grilled cheese.
In our unwavering commitment to quality, we're proud of our Chardonnay which features pristine fruit from cooler, coastal regions of California where Chardonnay thrives and displays its alluring and unique flavors and aromas. Advances in viticulture outside of Sonoma and Napa in recent years have resulted in higher quality grapes. By incorporating some of this fruit with our Sonoma County grapes, we have created a better, more complex wine showing the diversity and balance of California Chardonnay regions.
2019 was another fantastic vintage in California. In Sonoma County it started off with a copious amount of rain saturating the soil in late winter and spring, about 150% of normal. Early summer heat waves acclimated the vines to warmer weather, which allowed the grapes to withstand a later heat spell in August, moving the sugars higher and allowing flavors to ripen. In Monterey County, the norm is much less rain and more wind. The grapes ripen later and take on more tropical tones, which form a substantial part of the finished blend. The Santa Barbara County vineyard is a minor part of the blend, planted in sandy soils in a cooler climate as the Santa Maria Valley opens directly to the ocean. The twist of citrusy flavor and golden apple adds complexity to our Chardonnay coming from these three famous appellations.