The grapes for Ghost Pines Chardonnay 2006 were whole cluster pressed to eliminate bitterness and to maximize fresh fruit characters. After press, the juice was settled for 12-24 hours prior to inoculating with Montrachet and Premier Cuvee yeast strains. The juice was allowed to ferment for 2-3 weeks at 60oF, producing clean, expressive Chardonnay character. To create a more complex mouthfeel, a portion of the wine underwent sur lie aging and was influenced by oak. A portion of our Chardonnay completed malolactic fermentation, contributing a buttery texture along with deep, layered flavors.
Ghost Pines Chardonnay 2006 possesses expressive fruit-forward characters, the result of sourcing only Premium fruit from three of California's most recognized Chardonnay appellations: Sonoma, Napa and Monterey Counties. Modern winemaking technique allowed this wine to express characters of baked apple and lemon cream accented by an elegant, sweet, toasty vanilla finish.