Terroir:

This wine is made from 100% estate-grown fruit. Our vines are sheltered in the foothills of Carter’s Mountain in the Monticello American Viticultural Area (AVA). Chardonnay blocks are located in the coolest terroirs, elevated between 600 and 650 feet. They are generally installed on deep rich clay strata containing volcanic subsoil (either “green stone” basalts or shists, depending on the location).

Winemaking Notes:

Hand-harvested early in the morning and whole cluster pressed. The juice is cold settled then fermented in stainless steel tanks. No malolactic fermentation keeps acidity and freshness in this Chardonnay, while the mixing of the lees at the end of the alcoholic fermentation for 1-2 months rounds out the mouth and builds great structure. Aging occurs 85% in stainless steel and 15% in new and 1 year old French oak barrels.