The grapes for this wine were harvested early on the mornings of September 15, and 16, 2009. The sugar was 25.2 degrees Brix and had a pH of 3.33. The grapes are brought from the field in 1000-pound bins and go directly into the stemmer crusher. After crushing and settling, the juice was racked then inoculated with QA23 yeast, then fermented in a combination of temperature controlled, stainless steel tanks at 55 at 60 degrees and small oak barrels. The wine was bottled in March 2010.
Unlike typical California Chardonnays this wine is completely unoaked and has not gone through malolactic fermentation. The wine is fresh and bright, with notes of apple, pear and mandarin orange. The finish is light and crisp, with Chardonnay fruit flavors showing throughout. This is the perfect food wine to enjoy with fish or poultry.
Appellation: Estate, Dry Creek Valley
Blend: 92.5% Chardonnay, 7.5% Sauvignon Blanc
Cases produced: 390
Retail Price: $19
Production: 100% Stainless Steel Fermentation
Aging: Stainless Steel Tank