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We barrel fermented 60% of this wine and aged that portion in barrel for 6 months, stirring the lees every month. This method offers the wine a touch of spice and vanilla, while cold fermenting the remainder to maximize a fresh fruit-forward character. This Chardonnay 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.
Enjoy this lively Chardonnay now and over the next couple of years with soft mild cheeses, roasted chicken salad or grilled halibut.
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.
The winter rainy season was much drier than normal, however 2018 will be remembered for its cool summer temperatures and minimal heat spikes. Daily highs in Sonoma County in July and August peaked in the mid-80s followed by cooler weather, delaying our decision to pick by several weeks. Large yields also meant longer hang time and complex flavors, as we waited patiently for the sugars to accumulate in the berries. We started harvesting our Chardonnay from the Russian River Valley on September 10 and finished all Sonoma County picks on October 13. The sandy loam soils and vineyards in Santa Barbara County and Monterey lend more tropical notes and are in even more windswept, cooler areas as well, which we picked from September 26 until October 29.