Distinctive notes of citrus and a hint of jasmine and orange blossom are followed by flavors of red apple, key lime pie and stone fruit. It is a full bodied Chardonnay that is well balanced, offers bright acidity and careful oak integration. The wine will age gracefully and develop more complexity over time in the bottle.


We hand harvested our Block 92 grapes during the night, to guarantee the grapes get picked at cooler temperatures. This will benefit the grape quality, as it translates into higher quality fruit and allows for better acid, sugar levels, as well as aromatics. The grapes were whole cluster pressed, using a slow cycle that gently pushes the must rendering clean juice but few solids. Winemaker Ana Diogo-Draper placed 100% of the juice into French oak barrels (50% new) specifically coopered for Artesa, using both classic Burgundy style barrels, as well as puncheon barrels. We place the barrels in a specially designed “igloo”, in our Barrel Room, so the juice would ferment at a low temperature. This technique allows us to retain the highly volatile aroma components, and therefore, produce a wine that has an intense aromatic profile. After primary fermentation, the majority of the wine went through malolactic fermentation (50% of the lot), and then aged on its lees for a full 9 months, with weekly lees stirring, for about three months. The wines were tasted weekly and racked once prior to bottling