Cambria Katherine's Vineyard Chardonnay 2004

"A tribute to Cambria's consistent style and character, Katherine's Chardonnay is a lush, well-rounded wine revealing vibrant tropical flavors folded over hints of vanilla and pear. The finish is enduring, made memorable by notes of vanilla and oak spice."
-Fred Holloway, Winemaker

Katherine's Chardonnay is hand-harvested from the 1,405-acre, family-owned Cambria estate. As expected from the consistency of Cambria's fruit, this vintage speaks boldly of Santa Maria Valley's ideal climate and vineyard conditions for growing Chardonnay. Formed from alluvial deposits of the Sisquoc River, Cambria's soil is gravelly and exceptionally well draining—restricting vine vigor to promote the growth of Chardonnay with lush, concentrated flavors. The maritime influences that funnel in from the Pacific Ocean, cloak the Santa Maria Valley in mild temperatures, extending the vineyard's growing season to provide ample time to balance the fruit's acid profile and develop optimal varietal characteristics.

In the vineyard, the development of Katherine's fruit sets the stage for our winemaking process and lays the foundation for flavor and quality. Cambria's vineyard management techniques, such as leaf thinning, allow more sunlight on the clusters for full, even ripening and evolution of concentrated character. In addition, irrigation is minimized to restrict vine vigor and focus the vine's energy on the grapes. Also, underdeveloped fruit is taken off the vines at verasion to promote the growth of densely flavored clusters. Together, these techniques ensure maximum quality in the Chardonnay before beginning the winemaking process.

At harvest, Katherine's Chardonnay grapes were gently whole-cluster pressed to capture the fresh flavors while avoiding any harsh tannins. Primary and secondary fermentation took place in French oak barrels to enhance oak spice integration. To heighten and balance the lush texture in the mid-palate and fruitful flavor profile, the wine was aged sur lies for a period of eight months before bottling.