WINEMAKER NOTES The Chardonnay clone used for this wine is UCD 6, developed by UC Davis. After handpicking, the fruit was hand sorted and whole cluster pressed in a gentle Champagne press cycle. The juice was then cold settled and racked to barrels dirty on its heavy lees solids. The Chardonnay then underwent a native yeast barrel fermentation in 100% French oak barrels (35% new and 65% neutral). This wine went through approximately 75% of its malolactic fermentation to enhance body and mouthfeel. Lees stirring was performed every 3 weeks during its life to also build upon body, texture, and structure. Overall, the wine was aged on the lees for 14 months before filtration and bottling.
THE VINTAGE The 2018 vintage was a near perfect growing season for Chardonnay in Carneros! Bud break began in late March to early April, leading to a Spring that was mild and dry. Flowering proved to be long and gave way to a healthy set of uniform grape clusters. Summer was also quite warm and long, leading to a cooling effect near the end of the season and into Fall. Throughout the vineyard growing season, there were no heat spikes and the temperatures were steady and even-keel. The consistent summer weather encouraged our Chardonnay grapes to ripen in mid-September. The fruit was handpicked on September 24th, 2018 at optimal flavors and ripeness.
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