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Notes

In The Vineyard
Three different vineyards, at elevations ranging from 4,500 to 6,200 feet, foster a Chardonnay of surprising complexity. Between October 1st and 13th, each block is harvested, crushed, pressed and placed in individual barrels and tanks for fermentation. Each lot is kept separate awaiting the final blending.

In The Cellar
Skins tough, seeds brown, citrus and green apple flavors pronounced, juice temp 60 F.

After crushing and pressing, the juice is transferred to a tank to settle overnight. Early the next morning the waiting barrels are filled with clear juice and yeast is added. The cool primary fermentation continues slowly to dryness. Malolactic fermentation is inoculated in the barrel, bringing the acidity down, adding mouthfeel and a slight buttery component. In July of the following year, the barrels are emptied and the newly blended wine is prepared for bottling. The first batch is bottled in late July, the remainder in August.