Velvet undertones of sweet vanilla, crème brulee, and key lime pie harmonize within a creamy texture; this wine is truly a pleasure on the palate. Its succulent mouthfeel makes this chardonnay the perfect compliment to creamy pasta dishes or creme fraiche over smoked salmon.
This harvest was one of the earliest on record in Napa Valley. The season started out with unseasonably warm temperatures in the late winter and early spring, resulting in an early bud break and bloom. Cool temperatures in May during flowering caused uneven fruit set which handed out a much smaller crop in 2015. Heat and rain drove a fast and furious harvest in our vineyards and even though the yields were low, the concentration of flavors was phenomenal.
Bottled: September 6th, 2016.
Whole clustered pressed, this Chardonnay was fermented in predominately neutral oak barrels for around 30 days. Partial malolactic fermentation was allowed in order to bring some creamy characteristics to the wine to balance with the fruit. An old-world winemaking technique known as batonnage is implemented to stir in the lees (residual yeast) to add to the texture to the wine and provide a silky mid-palate
12 months in 25% new French oak