Chardonnay


Chardonnay
Santa Barbara County, 2015


$28.00

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 (39%) and older French oak barrels. The lees were stirred for four months, and the wine underwent a full malolactic fermentation. The Chardonnay aged 10 months in barrel before being released in April 2017. 1,582 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 (72%), Sierra Madre (28%)

Bottle analysis:
Alcohol 14.4%, pH 3.25, ta 0.751 g/100ml

download technical notes (pdf)


Chardonnay
Santa Maria Valley Reserve, 2015


$36.00

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 vibrant scents of ripe stone fruits, Meyer lemon, and orange zest. 

The grapes for our Santa Maria Valley Chardonnay Reserve came from the famous Bien Nacido snd Sierra Madre vineyards in the Santa Maria Valley appellation. After being pressed and settled, the juice was barrel-fermented in a mixture of new (59%) 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 10 months. The wine was bottled on July 15, 2016. Only 509 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 (55%), Sierra Madre (45%)

Bottle analysis:
Alcohol 14.4%, pH 3.41, ta 0.718 g/100ml

download technical notes (pdf)


Chardonnay
Mount Carmel Vineyard, 2014


This vintage is sold out.

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The grapes for this Chardonnay hail from Mt Carmel Vineyard in the Sta. Rita Hills AVA. After being pressed and settled, the juice was barrel fermented in a mixture of new (43%) and older French oak barrels. The lees were stirred for four months, and the wine underwent full malolactic fermentation. The Chardonnay was aged ten months in barrel before being released in the winter of 2015. Only 163 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:
Mount Carmel (100%)

Bottle analysis:
Alcohol 13.5%, pH 3.30, ta 0.645 g/100ml

download technical notes (pdf)

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