2018 Chardonnay Estate
25% new French oak, 50% neutral, 25% stainless
From a 1.52-acre block of Dijon 76 & 96 clones planted in 1994, at an elevation of 700 feet, in Peavine soils.
The vines from from this hillside produce small, flavorful clusters. This intensity is best captured by fermenting the juice in barrels. In this vintage, the juice was fermented in 25% new French oak barrels for structure, 50% neutral French oak barrels for volume, and 25% stainless for freshness. When fermentation was complete, the wine was racked and blended, discarding the heavy lees, then returned to barrel. Aging on the fine lees, the barrels were stirred bimonthly through the winter and spring, undergoing partial malolactic fermentation. Just before bottling in September, the wine was racked, blended, and sterile filtered.
Food Pairing Notes
Serve at cellar temperature with roasted chicken, grilled halibut, shrimp, salmon, scallops, goat cheese, prosciutto, or roasted winter vegetables.