Questo vino
Vineyard and terroir
Fruit is selected from vineyards across Sonoma, Monterey and San Luis Obispo counties. Their different climates and soil profiles contribute complementary fruit, texture and acidity. A portion of estate-grown Vermentino adds a distinctive element to the blend.
Grapes
93% Chardonnay and 7% Vermentino.
Vinification
The grapes were hand-harvested from September 13 to October 5, 2023, then whole-cluster pressed on a long, gentle cycle to capture bright fruit while limiting astringency. Fifteen percent of the blend fermented in barrels split equally between French and American oak; the remaining 85% fermented in stainless steel.
Ageing
The barrel-fermented portion matured for six months in its 50:50 mix of French and American oak, followed by five months in stainless steel. The balance remained in stainless steel to preserve freshness and vivid fruit. Sur-lie maturation built mid-palate texture. The components were blended after 10 months and rested together before bottling.
Technical data
Alcohol: 13.5%. Total acidity: 5.9 g/L. pH: 3.42.
Tasting profile
Aromas of fresh pineapple, cantaloupe, yellow apple and apricot carry a restrained trace of oak. The silky opening broadens into a substantial, creamy mid-palate that balances richness with poise. Energetic acidity drives a long, vibrant finish marked by lingering apricot. The intended house style is bright and crisp, with lemon-curd and pear notes and only a light oak accent.
Serving and pairing
Pair with roast chicken, creamy pasta or aged Gouda. Best enjoyed through 2027.
Vintage notes
Abundant rainfall opened the 2023 growing season, saturating soils but delaying pruning and other vineyard work. Regenerative practices included adjusted timing of vineyard operations, maintenance of diverse living roots, use of vineyard crimpers and substantial green cover crops to protect topsoil. Fungicide applications shifted from a fixed schedule to a needs-based approach, while mechanical canopy lifting expanded to nearly 200 acres. Cool nights, gradual warming and temperate, breezy afternoons continued through summer. With no extreme heat, harvest proceeded smoothly from September 13 to October 5.
