I believe that Chardonnay should be rich and round,
but also vibrant and crisp, to pair well with food. We source from a
combination of cool Carneros and southern Napa Valley vineyards, to bring
together bright pear, citrus, and mineral qualities along with rich apple and
honey. Our Chardonnay sees traditional Burgundian techniques. Gentle
whole-cluster pressing and barrel fermentation are followed by sur lie aging
and barrel stirring to bring body and opulence. Malolactic fermentation helps
to deliver that delicious, creamy complexity our Chardonnay is known for.
The 2009 Napa Valley Chardonnay is pale yellow in color with aromas of vibrant Fuji apple, ripe pear, and white nectarine fruit layered with
rich notes of cream, toasted hazelnut, and vanilla
On the palate, it is bright, with pear-apple notes, citrus, and honey. Silky and round
mouthfeel, with rich crème brûlée highlights and a finish of mineral and
cream that lingers.