Winemaker Notes
"A classy Chardonnay in every respect, offering enticing aromas of acacia blossom, ripe Meyer lemon, honeysuckle, a touch of minerality and a modest dusting of French oak. Full bodied and elegant on the palate with excellent acid balance and expansive flavors of citrus, pear, quince, green apple and spice, this crisp, complex, food-friendly wine remains lively in the mouth, thanks to the absence of malolactic fermentation and the judicious use of French oak (one-third new); long, lemony close."
This is the first vintage that our Chardonnay is estate grown, meaning we control everything from the vineyard to the bottle. The grapes were grown organically at our American Canyon and Carneros vineyards, where the coolness allows the grapes to develop complex flavors while maintaining a pleasing natural acidity. We do not allow the Chardonnay to undergo malolactic fermentation. This preserves the wine's crispness and acidity to balance its concentrated fruit. Our full-bodied, elegant Chardonnay has fresh aromas of acacia and citrus flowers, honey and a touch of mineral.
All of our vineyards are biodynamically farmed, an agricultural philosophy that incorporates all of the elements of organic farming, using no artificial pesticides, fertilizers, or fungicides. Additionally, it treats the Earth as a living organism and utilizes nature's basic life forces to bring about balance between the grapevines and the Earth.
One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it is grown and how it is made. While it tends to flourish in most environments, Chardonnay from its Burgundian homeland produces some of the most remarkable and longest lived examples. California produces both oaky, buttery styles and leaner, European-inspired wines. Somm Secret—The Burgundian subregion of Chablis, while typically using older oak barrels, produces a bright style similar to the unoaked style. Anyone who doesn't like oaky Chardonnay would likely enjoy Chablis.
One of the world's most highly regarded regions for wine production as well as tourism, the Napa Valley was responsible for bringing worldwide recognition to California winemaking. In the 1960s, a few key wine families settled the area and hedged their bets on the valley's world-class winemaking potential—and they were right.
The Napa wine industry really took off in the 1980s, when producers scooped up vineyard lands and planted vines throughout the county. A number of wineries emerged, and today Napa is home to hundreds of producers ranging from boutique to corporate. Cabernet Sauvignon is definitely the grape of choice here, with many winemakers also focusing on Bordeaux blends. White wines from Napa Valley are usually Chardonnay and Sauvignon Blanc.
Within the Napa Valley lie many smaller sub-AVAs that claim specific wine characteristics based on situation, slope and soil. Farthest south and coolest from the influence of the San Pablo Bay is Carneros, followed by Coombsville to its northeast and then Yountville, Oakville and Rutherford. Above those are the warm St. Helena and the valley's newest and hottest AVA, Calistoga. These areas follow the valley floor and are known generally for creating rich, dense, complex and smooth red wines with good aging potential. The mountain sub appellations, nestled on the slopes overlooking the valley AVAs, include Stags Leap District, Atlas Peak, Chiles Valley (farther east), Howell Mountain, Mt. Veeder, Spring Mountain District and Diamond Mountain District. Napa Valley wines from the mountain regions are often more structured and firm, benefiting from a lot of time in the bottle to evolve and soften.