Chardonnay


Chardonnay
Santa Barbara County, 2013


$24.00

The truly distinctive flavors from the cool Northern and Western extremes of Santa Barbara County come together in this bottle. Here, our love of blending has resulted in a marriage of exceptional fruit aromas with carefully balanced acidity, capturing the best qualities of the area. Honeydew melon, Asian pear, orange blossom, as well as citrus notes, are highlighted in this appealingly crisp white wine.

The grapes for our Santa Barbara County Chardonnay hail from two cool-climate vineyards within the County – Bien Nacido and Sierra Madre vineyards in Santa Maria Valley. After being pressed and settled, the juice was barrel fermented in a mixture of new (27%) and older French oak barrels. The lees were stirred for four months, and the wine underwent a full malolactic fermentation. The Chardonnay aged nine months in barrel before being released in Autumn 2014. 2,149 cases were produced.

Optimum Storage Conditions:
Constant temperature, 55-58° f, darkness

Aging Potential:
To enjoy young fruit aromas, consume within 1-2 years of bottling date. For extended aging under ideal conditions, consume within 2-5 years of bottling date.

Vineyards:
Bien Nacido (64%), Sierra Madre (36%)

Bottle analysis:
Alcohol 14.1%, pH 3.36, ta 0.583 g/100ml

download technical notes (pdf)


Chardonnay
Santa Maria Valley Reserve, 2012

92 Wine Enthusiast – January 2014
91 Stephen Tanzer’s IWC – December 2013


This vintage is sold out.

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Long before Chardonnay was widely produced throughout the United States, a small band of vintners from Santa Maria were experimenting with this classic varietal. They discovered that Santa Maria’s long, cool growing season and maritime influences create Chardonnays of greater dimension. Our Reserve reflects these qualities, and is tinged with the scent of Fuji apple, Meyer lemon, and fresh pineapple.

The grapes for our Santa Maria Valley Chardonnay Reserve came from the famous Bien Nacido and Sierra Madre vineyards in the Santa Maria Valley appellation. After being pressed and settled, the juice was barrel-fermented in a mixture of new (69%) and older French oak barrels. After primary fermentation was completed, the Chardonnay then went through total malolactic fermentation. The lees were stirred over a 4-month period with a total barrel aging time of 9 months. The wine was bottled on July 17, 2013. Only 363 cases were produced.

Optimum Storage Conditions:
Constant temperature, 55-58° f, darkness

Aging Potential:
To enjoy young fruit aromas, consume within 1-2 years of bottling date. For extended aging under ideal conditions, consume within 2-5 years of bottling date.

Vineyards:
Sierra Madre (56%), Bien Nacido (44%)

Bottle analysis:
Alcohol: 14.4%, pH: 3.28, ta: 0.641 g/1ooml

download technical notes (pdf)

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