Nose

mineral aromas—that wet-stone,
gravel, non-fruity component—as well as apple, cardamom, vanilla, toasted hazelnut, basil, and a slight hint of
orange peel.

Palate

All components are in harmony, offering a rich yet balanced mouth.

Growing Conditions

2010 was one of the most intriguing and unusual vintages in my 30-year career in Napa Valley. The coolest
summer in decades was followed by scorching heat in August. As a result, some clusters shriveled and yields
were down 10 to 15%. On the positive side, a cool, long growing season allowed great flavor development at
lower sugars and wines that tend toward more elegance.

Harvest

We harvested the Chardonnay nearly three weeks later
than the previous vintage.

Bottling

Bottling Date: August 22, 2011.

Winemaking

The tiny berries were whole-clustered pressed, settled overnight and then racked to
barrel. Each barrel was inoculated with a yeast strain chosen for its ability to ferment slowly and not generate
much heat, critical in barrel fermentation. The goal was to preserve aromatics and add complexity.

Fermentation: Barrel fermentation 15 days at 64º.

Aging

The wine aged
sur-lie for 10 months. 100% French Oak 1/3 new.

Appearance

The wine is very light golden in color.