VINEYARD

The block chosen for this Single Vineyard is named “C4,” and was planted to Chardonnay exclusively in 1995, using Dijon clone 96 over 3309 rootstock. Newton has worked with Beckstoffer fruit for the past 15 years, featuring their grapes in our Unfiltered Chardonnay. In 2017, Newton decided to bottle the wine produced on this site as single vineyard to showcase the site’s unique character and quality. The location is situated 1500 ft from the water of the San Pablo Bay.

VINTAGE CONDITIONS

2017 should be divided into two components: before and after Labor Day. All Newton’s Chardonnays were harvested before Labor Day. The year started with extended rainfall, followed by a mild Spring, resulting in extended flowering with little shatter. Temperatures remained mild throughout the Chardonnay growing season up until August, which allowed for great flavor development in line with sugar accumulation, while also retaining excellent acidity. During Labor Day weekend, a heatwave kicked harvest into high gear. The weather cooled, Sugar levels returned to normal when the weather cooled. By October 8th, 100% of Newton’s Chardonnay, 100% of Newton’s Spring Mountain and Yountville fruit, and 50% of Newton’s Mt. Veeder fruit was fermenting at the winery. On October 9th a wildfire hit the Napa/Sonoma regions, ending the vintage for Newton. We did not pick any of the remaining fruit at Mt. Veeder.

VINIFICATION

The winemaking is classically simple, something that is true for all Newton Chardonnays. Once the fruit reaches optimal maturity, it is hand-harvested at night, and whole-bunch pressed. The must is then transferred to oak barrels, of which 20% is new French oak, where the cloudy juice undergoes natural fermentation. Fifty percent of this wine goes through a secondary malolactic fermentation while the rest retains the natural malic acid, which preserves and sustains the Chardonnay’s distinct fresh and bright qualities. Regular barrel stirring prevents oxidation, while building aromatic and textural complexity.