"A cool long summer delayed harvest for several weeks in 1999 until September when we experienced hot spells. At that point, many grape varieties were ready and coming into the winery all at once. With our expanded crush facility including rotary fermenters, we fortunately had no problems getting grapes in while maintaining excellent conditions. Because weather was generally cool through spring and summer, acids were consistently high for the Sonoma County Chardonnay harvest. The 1999 Sonoma County Chardonnay is nicely balanced as a portion of the wine was barrel fermented complementing the acid and fruitiness. Ninety-percent malolactic fermentation in the blend imparts a round and full middle and a lush finish. The final blend has a fragrant nose of ripe banana, fresh nutmeg and pear. Fresh tropical fruit, sweet lemon pie and spiced apple flavors are complemented by light vanilla bean notes and a crisp, lingering finish. The creamy texture follows through to the mouth where a vanilla-cream flavor is accompanied by sweet fruits of peaches and pears. Helping to yield a perfect balance, the finish exhibits just enough citrus to retain a brightness of fruit. I like to drink our Sonoma Chardonnay with a light grilled vegetable pasta or a simple grilled chicken breast with rosemary." Technical Data Winemaker(s) Rick Sayre Varietal Chardonnay Appellation Northern Sonoma Alcohol 13.5% Total Acidity 0.50 gm / 100ml pH 3.54 Residual Sugar 0.31% Fermentation / Storage 54% barrel fermented and 90% Malolactic 82% New American oak, 18% older French oak barrels.