Nose

The aromas of grapefruit, honey, vanilla, brioche and apricot are fresh
and inviting

Palate

2013 Unfiltered Chardonnay reflects the opulence and profound intensity of the vintage
with rich, complex and vibrant fruit flavors balanced by savory barrel fermentation
influences. The palate is intense and powerful with rich fig and pear fruit flavors
balanced by subtle creamy oak, nutty savory notes and a long, lingering finish.

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 that provide a
long-growing season to develop even and optimal ripeness.

The 2013 vintage in the Napa Valley was warm, dry and early. Despite the ongoing
drought conditions over much of California, our vineyards secured just enough
winter and spring rainfall to make it through the dry summer months. The grapes
were able to fully ripen in ideal conditions in late summer and into fall. 2013 will
likely be a celebrated vintage for Napa Valley with powerful and intense flavors,
balanced acidity and long rich and mouth filling textures.

Best served within two years of release when its fruit character is at its peak. The 2013
vintage will develop additional complexity and richness over the next five to 10 years.

Harvest

Harvest dates: September 13 - October 3, 2013.

Bottling

The individual lots were blended and
bottled unfiltered.

Winemaking

Our 2013 Unfiltered Chardonnay was 100 percent barrel-fermented using
indigenous yeasts. The wine was then aged for a total of 12 months in French oak
barrels, 30 percent of which were new. During maturation every barrel was handstirred
weekly to re-suspend the sediment, a technique that protects the wine from
oxidation and creates added complexity.

Food Pairing

While most people think of Chardonnay as a fish and fowl wine, we like to pair it with
the unexpected: a grilled veal chop or pork tenderloin. Of course it’s also delicious
with mushroom dishes of all sorts and one of our favorites is risotto with chanterelles
and shiitakes.