Composed of both Napa Valley and Sonoma Coast fruit, it reveals kiwi, melon, tangelo and lemon-lime curd with an underlying flintiness and minerality. Tropical fruit flavors come through on the luscious palate, balanced by a crisp acidity.
Appelations: 72% Sonoma Coast, 28% Napa Valley
It was not fined or sterile filtered and bottled on Aug. 18, 2010.
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 87% new French oakbarrels for eleven months sur lees, which were stirred weekly.
The 2009 Jayson Chardonnay is pale yellow-green in color.