The result is a wine of structured elegance with nuances of green apple, stone fruit, wet limestone and honeysuckle, with layered sweetness from refined oak components. All fruit was meticulously sorted as it went to press. Whole cluster pressing was carefully monitored and performed at lower pressures to minimize bitterness. The juice was uniformly mixed with all of its solids before filling the egg and barrels.
40% of our Chardonnay is fermented in Concrete Eggs. The egg, considered nature’s perfect shape, produces a gentle vortex that suspends the yeast in solution longer than barrel. The result is enhanced creaminess from the lees over traditional barrel fermentation. The natural and semi porous concrete surface allows the fullest expression of the vineyard and its fruit. Inside the egg’s thick walls, an embedded temperature system allows for precise and gradual temperature control that proves healthier for native yeast culture. Concrete fermentation is performed at 55 degrees and can take upwards of two months to complete.60% of the wine is fermented in new French oak, namely Taransaud and Francois Freres. With picks completed between 3-7am, juice arrives in barrel between 52-54 degrees. The cellar is kept cold to ensure fermentation at or below 63 degrees. During the final stages of fermentation, we stir each day while allowing the cellar temperature to creep up slowly to ensure the fermentation is completed.