Wine Maker Notes
We sourced our fruit from prime vineyards throughout Clarksburg, Lodi and the Central Coast, which allowed for depth and complexity, as each region produces distinct characteristics. From the cooler sites, we gained greener, spicier notes with a lean, bright acidity, while the warmer areas gave us the ripe tropical fruit and lush mouthfeel. The Central Coast, which tends to have a cool climate, brought green-apple aromas and a crisp backbone to the wine. Lodi and Clarksburg, both a bit warmer, imparted weighty baked-apple and pineapple flavors.To ensure a bright, intense personality, we focused on the inherent character of the fruit. We began by fermenting the grapes in stainless steel tanks at cool temperatures, slowly extracting the nuances and allowing the fruit to pop. Approximately 40 percent of the wine underwent malolactic fermentation, which converted the tart malic acids into creamy lactic acids for complexity and depth. Lastly, we built weight and body with extended lees contact and frequent stirring. The result is a well-balanced Chardonnay that delivers its fruit with grace and approachability.
The profile of this wine is dominated by fruit—the oak leaves only subtle hints of structure and spice—making it an excellent companion for food ranging from fresh chicken salads to summer pastas, seafood or grilled pork.