The 2011 Jayson Chardonnay opens with luscious aromas of apricot, white peach and toasted brioche.
Lemon zest turns juicy and creamy on the palate, framed by fresh, cleansing acidity
Abundant winter rainfall, a cool spring, late bud break, surprise hail in June, and a touch of mid-harvest precipitation made for a challenging 2011 growing season. Rocky soils and sloping terrains kept our ridgetop vineyards well-drained so while yields were low, fruit was exceptionally balanced and concentrated. Intensive berry-by-berry sorting further ensured optimal quality.
It was not fined or sterile filtered, bottled on Aug. 22, 2012.
The grapes were hand-sorted and gently whole-cluster pressed. After overnight settling, the juice was racked to barrels for 100% native wild yeast barrel fermentation followed by malo-lactic fermentation.
The wine was aged in 90% new French oak barrels for eleven months on the lees, which were stirred weekly.
Bright golden in hue,