After many years of requests and perhaps one failed attempt we finally found the right Chardonnay vineyard to produce out wine from. Early in 2017 we were talking with Bill & John Shinn about the possibility of buying fruit from their vineyard. Its a cool vineyard, old Tokay vines were cut off and grafted with Chardonnay cuttings. The old Tokay rootstock naturally limits the vigor of the chardonnay producing beautifully complex, balanced crop loads.
After regularly tracking the pH and Brix of the grapes we harvested first at around 22º brix for vivid acidity and fresh bright citrus fruit. We then followed with our 2nd picking at 24º brix after more of the tropical aromas had developed and acid had slightly softened. On both lots, post harvest we whole cluster pressed and moved to stainless tank to chill and settle. We innoculated and as soon as activity was present we racked to French oak barrels, 30% of which were new. Fermentation proceeded in barrel and upon completion we stirred each barrel by hand weekly.
The resulting wine is beautifully balanced, with lovely notes of pineapple and citrus mingled on the nose with balanced notes of sweet vanilla custard finishing with just the right amount of silkyness and acid.
Are a subjective overview of the flavors, textures and acidity of the wines as they might be experienced in the tasting room.