Chardonnay, Wild Oak Vineyard, Sonoma Valley (2017)
A refreshingly silky Chardonnay, exuding a comforting bouquet of lemon meringue and warm kettle corn. The medium-bodied structure introduces a zest of citrus blossom subdued by a soft blanket of crème brûlée across the palate. Bright, vivacious acidity leaves a delicate note of clementine on the elegant finish.
The 2017 growing season started with record-breaking rainfall refreshing our vineyards after several dry years. The mild spring led to timely bud break and good fruit set, followed by cool mornings and warm, sunny days throughout the summer months. Our first grapes of the season were “blessed” on August 25, officially beginning the St. Francis harvest. A few days of intense heat at the beginning of September sped up ripening throughout the region. Well-timed picks throughout the month meant the majority of fruit was in by the first week of October.
All of the fruit for this lovely wine comes from our Certified Sustainable Wild Oak Vineyard located at the base of the majestic Sugarloaf Ridge and Hood Mountain in historic Sonoma Valley. Over the centuries rock and gravel has washed down from the mountain range providing an ideal soil for Chardonnay while the region’s moderate climate prolongs ripening and hang time, promoting natural balance in this wine.
The fruit is picked at night and delivered to the winery while still cold to preserve the wine’s delicate flavors, aromas and acidity. Grapes are pressed whole cluster, then fermented sur lie in a temperature controlled room kept at 55 degrees to ensure slow fermentation. The wine undergoes partial malolactic fermentation and is stirred by hand three times per week to increase mid-palate intensity. Winemaker Katie Madigan ages this wine for seven months in French oak barrels, 60% new, with a light, soft toast to create a creamy mouthfeel without heavy oak notes.
|Download Wine Notes|
|Wine Style||White Wine|
|Varietal Composition||100% Chardonnay|
|Barrel Aging||7 Months 60% New French Oak|
|Bottling Date||June 2018|