Fruit for our 2013 Chardonnay was
sourced from a single parcel beside the Russian River in the
Mendocino AVA. All of the fruit was handpicked at daybreak, kept
cold and then was full cluster pressed. The juice
settled at 44°F for five days, then was racked and inoculated in
Stainless Steel tanks. Fermentation lasted 92 days within a range
of 58°F–38°F and was stopped at 609mg/100ml residual sugar. No
Malolactic fermentation occurred. The wine was racked off its lees
and finished aging in Stainless Steel.
This Chardonnay displays quintessential crisp Mendocino flavors of
Asian pear, apple and wildflower honey and finishes with flavors of
creamy vanilla and caramel.
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