Stylistically centered between Old World and New World, this Chardonnay delivers a balanced fruit expression. This wine is to be enjoyed with food - pair with roasted chicken, seared scallops or lighter-style pastas. • Sourced from California’s Central Coast. Silver medal winner at the San Francisco Chronicle Wine Competition
We selected grapes for this Chardonnay from sustainably farmed vineyards within the Central Coast of California - Edna Ranch, Bien Nacido and Chalone. This is a elegant, lightly oaked style of Chardonnay.
Finish: Long, clean and crisp finish.
Made from premier vineyards on the Central Coast, the 2013 Chardonnay has an elegance and poise that stylistically sits between Old World and New World. The fruit is bright and fresh, combining citrus, pear and granny smith apples with delicate notes of tropical fruit and honeysuckle. Suggestions of oak weave subtly through the wine, lending texture, body and a fine layer of spicy vanilla tones. Juicy and lush, the flavors extend across the palate and into a bright, lingering finish.
The grapes for our Chardonnay come from several vineyards throughout the Central Coast, selected for their sustainable practices and stunning, fruit-driven profile. A little over half the wine comes from Edna Valley, a unique location that runs east to west, just 10 miles off the Pacific Ocean. With serpentine soils and a variety of aspects, the vineyards produce fruit with intense tropical flavors and bright acidity. In Santa Barbara, our grapes come from the Bien Nacido Vineyard, a breathtaking site with state-of-the-art practices and exceptional Chardonnay loaded with distinctive mineral and floral notes. Finally we layered in fruit from Chalone adding depth and complexity to the final wine.
The elegance and accessibility of our Chardonnay is achieved with careful winemaking and blending decisions. To begin, all the grapes were harvested in the cool hours of night, followed by gentle whole cluster press. Fruit from Bien Nacido and Edna Ranch showed refreshing flavors and bright acidity that we preserved with a cool, stainless steel fermentation. To add subtle layers of spice and texture, we aged 50 percent of the wine with oak and allowed 40-percent to undergo malolactic fermentation, lending roundness and depth.