This single vineyard produces a structured and voluptuous Chardonnay with generous aromas of tropical fruit, lemon curd, honeysuckle, caramel, nutmeg, and brioche. Pretty aromas of white pear and a touch of minerality follow.


The flavors are vibrant and layered with mango, toasted walnuts, lemon zest, white nectarine, and spice. A viscous mouthfeel and a long, lingering finish complete this opulent wine.

Growing Conditions

Following several years of drought, February delivered much-needed rain to the vines. Budbreak occurred early in 2015 due to warmer than normal temperatures in late winter and early spring. Warm temperatures and abundant sunshine June through October led to good growth the rest of the season, an early harvest, and very high-quality, balanced fruit.


Our Chardonnay was hand harvested at night, then quickly sorted and pressed in full cluster.


The Collines Vineyard Chardonnay represents a distinct shift in our Chardonnay program. Michael’s goal was to make a serious Chardonnay on par with Pine Ridge Vineyards Cabernet Sauvignons. The grapes were allowed to ferment with native yeasts, which added layers of complexity. Post-fermentation, the wine was cooled to delay native malolactic fermentation until spring.


Winemaker Michael Beaulac allows plenty of lees contact during aging and stirs routinely to enhance a creamy mouthfeel. The wine aged in French oak for a full year using 50 percent new barrels.


Deep gold color is evidence of one year in barrel.

Food Pairing

Seafood is a natural pairing for Collines Vineyard Chardonnay, such as scallops in a creamy sauce, crab with drawn butter, or a traditional French-style fillet of sole. Also try chicken marsala, risotto with peas and asparagus, or creamy polenta with mushrooms. This richly styled Chardonnay with its toasty aroma finds an echo in aged Comté, a classic cheese from the Jura Mountains of France.