VINEYARD

We source our Chardonnay grapes primarily from the Napa Carneros AVA, followed by Rutherford, and with small quantities coming from Mendocino Ridge AVAs. Carneros is marked by well-drained soils and rolling hills that border the San Pablo Bay. Sea breezes from the nearby bay, combined with morning and afternoon fog, keep temperatures cool and consistent. As a result, the area supports a long growing season, which allows grapes to achieve even and optimal ripeness—leading to wines of exceptional length and freshness. Rutherford is located in the heart of Napa Valley, is characterized by warmer days and richer soils. Rutherford fruit brings volume and body to the blend.

VINTAGE CONDITIONS

The 2018 vintage is one to remember. The beginning of the year, particularly February, saw abundant rainfall which moistened the soil and prompted a great start to the vegetative cycle. During spring, the presence of bright daily sunlight without high temperature peaks supported great canopy development. Flowering and fruit set were excellent, though it occurred slightly later than usual due to the mild temperatures. Summer finished the growing season on a high note, boasting plenty of sunlight and mild temperatures from July through October. Phenolic and aromatic ripeness was steady and excellent while sugar accumulation was moderate. The seasonal conditions allowed us to push ripeness longer without exceeding in sugar content, factors that make the wines from this vintage refined, complex and fresh. We started picking Chardonnay September 10th and finished with Cabernet Sauvignon on November 1st.

VINIFICATION

Our 2018 Unfiltered Chardonnay was fully handpicked at night, whole bunch pressed, and 100% barrel fermented, using indigenous yeasts. Malolactic fermentation was carried on 90% of the lots. The wine was aged for a total of 12 months in French oak barrels, 25% of which were new. During maturation, every barrel lot was tasted biweekly and hand-stirred only when needed to re-suspend the sediment. This technique protects the wine naturally from oxidation and promotes added complexity. The individual lots were then blended and bottled unfiltered in February 2020.