Nose

This gorgeous Chardonnay opens with fresh, citrus aromas of Meyer lemon and lime followed by juicy, ripe peach, with underlying notes of honeysuckle, herbs and vanilla.

Palate

Take a sip, and you’ll find that this 2018 Chardonnay, Napa Valley exhibits extraordinary balance of citrus fruit on the front palate with minerality and depth of flavors on the mid-palate. The aftertaste is harmonious and lingers well beyond expectation.

Growing Conditions

The 2018 vintage was a bountiful vintage marked by cool, consistent temperatures and a timely rainfall for bud break in March and April. Harvest began on September tenth, and the grapes were of the highest quality with lower alcohol and high acidity. Our Chardonnay thrives in our American Canyon and Carneros vineyards in the southern tip of Napa Valley, near San Pablo Bay which spills into the San Francisco Bay. The cool maritime breezes and morning fog allow the grapes to slowly ripen to develop complex flavors while maintaining a bright, natural acidity. We farm all of our vineyards naturally, without artificial pesticides or herbicides, and they are certified organic. American Canyon: This is the largest of our five vineyards. With slightly cooler temperatures than Carneros and stronger winds that reduce the vines’ vigor, we are able to receive higher quality, concentrated fruit. - Soil: Primarily sandy loam, some clay loam topsoil over slate subsoil or Carneros: Summer fog and constant cooling wines make it arguably one of the finest regions to grow Chardonnay. These prized vines produce our legendary Chardonnay and the best blocks are reserved for our Paris Tasting “Commemorative” Chardonnayand Miljenko’s Selection Chardonnay. - Soil: Clay, loam.

Bottling

- July 2019 - January 2020

Winemaking

Miljenko “Mike” Grgich has been called “The King of Chardonnay” since the winery began in 1977, and you can taste why in this classically-styled wine. We did not allow the Chardonnay to undergo malolactic fermentation, preserving its natural acidity. - Fermentation: Indigenous Yeast; 2-3 weeks in barrel The 2018 vintage showed above ­average natural acids in the wines, which, along with lower sugar levels, make the 2018 vintage white wines exceptionally fresh and vibrant.

Aging

Fermented and aged 10 months in 80% in barrels and 20% in foudres. French oak; 40% New barrels, 60% Neutral Barrels

Food Pairing

Tomato and Peach Salad with Feta and White Balsamic or Alaskan Halibut with Spring Vegetables