Nose

A roasted pineapple and toasted coconut piña colada is how this wine starts.

Palate

The complexity of the wine is highlighted by the tart lemon syrup that combines with notes of Italian parsley. The finish piques one’s interest with it’s bright, and airy blend of botanicals, notably cardamom.

Growing Conditions

For the 2004 vintage of our Chardonnay, we expanded our grower relationships to include another vineyard of old Wente clones. Yields were low to moderate overall. Our growing regime is paying off - our estate vineyards produced almost twice as much quality fruit in 2004 as they did in 2003. Selection for the 2004 Napa Valley Chardonnay was made barrel by barrel with only the truly exceptional included in the final blend. Vineyards: Pahlmeyer Estate Vineyard, Berlenbach Vineyard, Atlas Peak Vineyard, Varozza Sold out.

Winemaking

Harvested in September in whole clusters and sent directly to press, the fruit was fermented on native yeasts in small, vineyard-source specific, lots.

Aging

Each lot was then aged in 100% new French oak barrels for 11 months and progressed through 100% malolactic fermentation.

Appearance

"In the glass, the wine is a slightly hazy, golden color.