winemaker's notes:
Our flagship white wine, California Cuvee Chardonnay, really shows off Jed Steele's wizardry in blending. As with all great wines, the process begins with the selection of the right vineyards. We have worked with most of the great Chardonnay vineyards in California and have chosen seven prestigious properties to obtain the grapes for this wine.
Beginning in the south, the area around the Santa Ynez Valley near Santa Barbara has a maritime climate with lots of morning fog in the summer and cool evenings. We get grapes from Bien Nacido Vineyards, located on the benches above the Sisquoc River and from the Goodchild Vineyard about a mile away across the river. Both of these vineyards add a tropical fruit character to the wine, flavors and aroma of mango, pineapple and papaya.
Farther north we source grapes from the Carneros region, in the southern part of Sonoma County that borders the San Francisco/San Pablo Bay. Cool winds and morning fog are artifacts of the weather pattern in Carneros, making the region perfect for both Chardonnay and Pinot Noir. The flavor profile of this climate leans toward citrus fruit and the grape acidity is always high.
Again moving north, we arrive in Mendocino County, home to both the warmest vineyard site and the coolest vineyard site in the blend. This site contributes the warmest-climate grapes to the cuvee with flavors and aromas of baked apples and cinnamon.
