Wine Maker Notes
The individual lots are barrel fermented using a combination of indigenous andinoculated yeast strains. They undergo malolactic fermentation, and the lees arestirred twice monthly. The blend is assembled, with the primary lees, in earlyspring, and continues to age in French oak barrels through the summer. We atDutton-Goldfield choose our barrels to emphasize the fruit and vineyardcharacteristics of the wine, rather than showcasing the oak itself. The wine isbottled in early fall after approximately ten months in barrel.
Dutton Ranch is comprised of over eighty separate small vineyards, each with its own characteristics. Most of the wine from our chosen vineyards (seven Pinot Noir, five Chardonnay) goes to comprise the Dutton Ranch blends. Certain specific lots from unique pieces of land with great individual personality will be bottled on their own as small releases of sub-vineyard designated wines.