Winemaker Notes
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.
California’s most praised white wine, Chardonnay is also the state’s most planted white grape variety. Diverse terrain and microclimates allow for an incredible range of wine styles.
Chardonnay planted in the cooler, coastal zones takes on bright characteristics like lemon zest, key lime, green apple and wet flint. For this style, look to the chilly Sonoma Coast, Carneros, Santa Cruz Mountains, Santa Lucia Highlands and Edna Valley.
The inland zones of California’s coast, such as the Russian River, Sonoma, Napa and Livermore Valleys maintain a more Goldilocks-esque climate where both styles go. Early picking retains acidity and creates a leaner style but leaving the grapes to hang creates an approachable Chardonnay, balancing richness and finesse.
Chardonnay also plays a major part in the sparkling wine production of the Anderson Valley and Carneros.