Guava, Pineapple, Dried Mango, Shortbread Cookie
Lemon Curd, Kumquat, Persimmon, Pomelo, Yuzu. Nicely textured and has good acidity followed by a clean finish, all making for a delicious Chardonnay.
Chardonnay is the first varietal that I start thinking about after the new year. We prune for 20 clusters per vine and as the growing season progresses, we manage the canopy for maximum air circulation and light exposure. Our style is balanced and sun kissed which comes from our different clones that we optimize by keeping our lots separated by pick date.
The 2018 harvest was a winemaker’s dream! It was the first time that I didn’t feel like Mother Nature was in charge. I was able to walk the vineyards in a proactive, rather than in a reactive stance and I truly enjoyed the pace and planning of this vintage.
- Carneros Honey B Estate Vineyard 23.30 total acres
- Climate: Cool, with prevailing marine winds and summer high temperatures rarely exceeding 80°F
- Elevation: Sea level to 700 feet
- Rainfall: Lowest in Napa Valley at 24 inches annually.
- Soils: Clay dominated
- Chardonnay: 9.36 acres/5 blocks
- Napa Green Certified
We whole cluster press, let the juice settle for 24 hours, inoculate with yeast and then barrel down for fermentation. We gently stir the lees every 10 days and use about 30% new French oak each vintage. After primary fermentation, malolactic fermentation is also allowed to begin, naturally. Once ML commences, barrels are stirred and topped each week for 9 months. The wine then settles for another month before it is racked clean and prepared for bottling.
Barrel aged in 100% French oak barrels.
I don’t like to drink this wine chilled to the bone as there are so many layers of flavors and aromas that get lost in the cold. I enjoy this wine with a spring vegetable risotto or lemon chicken picatta.
~ Michael Baldacci