Nose
A luscious bouquet of sweet citrus and mellow vanilla.
Palate
The mouth is very vivid – tense and textured with flavors of fresh-cut white flowers, pear, lemon curd, and a hint of Maui pineapple. The generous mouthfeel is balanced by crisp acidity, making an elegant and flavorful finish.
Harvest
2018 was a slow vintage to get going along the Sonoma Coast. A cool spring in the Russian River meant the vines were in bloom for longer than usual, although the fruit set was consistent and the growing season long, so it all fell into place. We sourced the Chardonnay exclusively from the organically farmed Rued vineyard because of its locations and the quality of Ulises Valdez's vine management. Lying just five miles from the coast, there's an alluring mineral character to the Rued Chardonnay which we just love.
Helen Keplinger specified two separate blocks of vines lying at two distinct altitudes and aspects within the vineyard. The fruit was night-harvested to capture all its fresh character, then fermented in barrel as whole bunches with only a soft press, bringing out as much of the acid structure as possible. Helen let malolactic fermentation occur in the barrel, and the wine was aged on its lees for three months. It was developed for a further 12 months – 20% new and 80% used oak – to soften and develop the wine's rounded, fruity core.
Winemaking
Whole bunch fermentation for a softer press and to preserve acids and flavors. 100% Malolactic Fermentation.
Aging
100% French oak barrels (20% new oak, 80% 2nd & 3rd fill). Aged sur lie with batonnage every 3 months
Appearance
Bright gold in color
Food Pairing
Pair it with scallops in a lemon beurre blanc sauce, or a creamy asparagus and Parmesan risotto which will really help bring out the wine's yin-yang balance of coastal freshness and ripe fruit complexity.
