Our estate is bordered by the Russian River and since 1975 we have produced an Estate Chardonnay that showcases this location. The river’s influence is felt with warm days and cool nights where the temperature often drops 40 to 50 degrees. These diurnal temperature swings are just one of the keys to the great acidity in our Chardonnay
We harvest 70% of our Chardonnay at night when the grapes are cool to retain the natural acidity, then cold ferment those lots in stainless steel, without malolactic fermentation or barrel aging so that we retain the citrus and green apple flavors. To add balance to the wine, we whole cluster press 30% of the best fruit and barrel ferment that portion in French Oak barrels. The barrel fermented lots undergo malolactic fermentation and age on the lees for 8 months to develop roundness and body.
91 points – Gold Medal – Ultimate Wine Challenge
Gold – 2011 Sonoma Harvest Fair
87 points – Wine Advocate
Gold – Critics Challenge International Wine Competition
Gold Medal – San Francisco Chronicle Wine Tasting