The grapes sourced from our Trailside Vineyard lean toward stone fruit notes, such as peach, apricot, and nectarine.
The fruit sourced from Oak Knoll vineyard leans toward zesty lemon and lime notes. The rich, ripe fruit character from the warmer Rutherford vineyard combined with the crisp, light acid in the grapes from the cooler Oak Knoll vineyard is what makes our Chardonnay unique.
The new French oak gives the wine vanilla and baking spice flavor without overpowering the varietal flavor. Our Chardonnay is made in more of a Burgundian tradition, rather than the typical California style. The wine does not go through malolactic fermentation, so we do not get the heavy buttery notes.
Serving Temperature 10℃
Geology: Mixed, from multiple vineyard sites.
Vinification: The grapes are gently pressed, then moved into stainless steel tanks, and cold ferment for 2 weeks. After fermentation, 20% of the wine is put into new, tight-grain French oak barrels. (Coopers for the barrels are Frances and Troy.) The other 80% is put into neutral wood tanks and stainless-steel tanks. The lees are stirred every 2 weeks. This process is called bâtonnage and helps give the wine a creamy texture. The 2016 Chardonnay spent 9 months in barrel and receives no malo-lactic fermentation.
Acidity 6.9 g/L
Residual sugar 0.32 g/L