Nose
Aromas of citrus blossom,
white peach, brioche, gun smoke and marzipan create wonderful
depth.
Palate
Flavors continue on the palate including lime zest,
jasmine and honeydew melon. Wonderfully intense, the fruit
blends seamlessly with subtle smoky oak and yeasty complexity
to create a textural and vibrant mouthfeel. The juicy acidity
balances the profound intensity of the fruit providing great
carry and length.
Growing Conditions
We source our Chardonnay fruit primarily from the Carneros
region of Napa Valley. The Carneros terrain where we grow
Chardonnay is marked by well-drained, rolling hills sloping to the
San Pablo Bay. The proximity of the bay moderates the vineyard
microclimate with morning and evening fog and afternoon
breezes. The area is marked by cool marine influences that provide
a long-growing season to develop even and optimal ripeness.
The 2015 season was one of contrasts. The vintage was noted
by significantly reduced yields (-35-50%) a result of a cool and
damp flowering period in spring which resulted in poor fruit set
and fewer berries per bunch. The summer and autumn seasons
were hot and dry continuing the run of drought conditions which
commenced from the 2012 vintage. The quality of the fruit was
outstanding although in limited supply with the vintage likely to
be recognized as one of Napa Valley’s greatest.
Best served within two years of release
when its fruit character is at its peak.
The 2015 vintage will develop additional
complexity and richness over the next 5 to
10 years.
Harvest
August 12 - September 5, 2015
Winemaking
Our 2015 Unfiltered Chardonnay was 100 percent barrelfermented
using indigenous yeasts. The wine was aged for a total
of 12 months in French oak barrels, 27 percent of which were
new. During maturation every barrel was hand-stirred weekly to
re-suspend the sediment, a technique that protects the wine from
oxidation and creates added complexity. The individual lots were
then blended and bottled unfiltered.
Food Pairing
You can enjoy this wine either by itself or with a range of cuisines.
The full-flavored and textural elements are a great pair with rich
seafood like lobster, crab and salmon but is equally adaptable to
poultry, mushrooms and pork.
