The overall harvest yield in Napa Valley was slightly under the 10 year average yet quality continued to be above average. The typical seasonal heat spikes were relatively placid and were immediately followed by moderate cold snaps lasting only 2-3 days. The unusual cool recovery from the heat spikes speculatively helped the Chardonnay preserve the freshness and acidity naturally found within the grape. Th e growing season and resulting harvest were, on average, 2-3 weeks earlier than normal which was well-timed as the last half of October came with a bit of rain. Fortunately it was a non-issue because the Napa Valley 2017 harvest was completed. In short 2017 was yet another great year within a decade already richly appointed with exceptional vintages.

The Chardonnay grapes are carefully harvested at night and brought into the cellar in the early hours at first light. The grapes are gently transferred to the press where the juice is extracted from the golden nearly translucent grapes. At this point the winemaking team evaluates the aromatics and unique sensory style of the vintage and determines which of the confidential yeast selections they will use to coax out the nuanced flavors of the vintage. After the yeast is added to the juice the winemaking team departs from convention in making this wine by performing primary and malolactic fermentation at the same time for nearly half of the blend. The simultaneous fermentation preserves the delicate floral aromatics by reducing oxygen exposure which produces a fresher and cleaner expression of Chardonnay with fresh acidity, adding to the depth and complexity of the wine

As with the past few years in the Napa Valley the overall yield was slightly under the 10 year average yet quality continued to be above average. The typical seasonal heat spikes were relatively placid. These heat spikes were immediately followed by slightly cool to cold snaps lasting 2‐3 days. The unusual cool recovery from the heat spikes speculatively helped the Chardonnay preserve the freshness and acidity naturally found within the grape. The growing season and resulting harvest was on average 2‐3 weeks earlier than normal which was well timed as the last half of October yielded a bit of rain which fortunately was a non‐issue for the Napa Valley’s 2016 vintage as the harvest was completed. In short 2016 was yet another great year within a decade already richly appointed with exceptional vintages.

The Chardonnay grapes are carefully harvested at night and brought into the cellar in the early hours at first light. The grapes are gently transferred to the press where the juice is extracted from the golden nearly translucent grapes. At this point the winemaking team evaluates the aromatics and unique sensory style of the vintage and determines which of the confidential yeast selections they will use to coax out the nuanced flavors of the vintage. After the yeast is added to the juice the winemaking team departs from convention in making this wine by performing primary and malolactic fermentation at the same time for nearly half of the blend. The simultaneous fermentations preserve the delicate floral aromatics by reducing oxygen exposure which produces a fresher and cleaner expression of Chardonnay with fresh acidity, adding to the depth and complexity of the wine

A warm, dry spring in 2013 brought early bud break, helped with canopy vigor and berry size, and created ideal conditions for flowering and fruit set under sunny skies. With the exception of one heat spike in late June to early July, temperatures were consistently in the zone for optimal vine activity, resulting in notably healthy vines as fruit went through veraison and throughout ripening.

After our night harvest, we gently whole-cluster pressed our Chardonnay grapes and put the free run juice in French oak barrels to undergo 100% barrel fermentation. Here we always depart from convention in making this wine by performing a simultaneous primary and malolactic ferm-entation. The simultaneous fermentations help preserve the delicate floral aromatics by reducing oxygen exposure, producing a fresher and cleaner expression of Chardonnay. Post fermentation, the wine spends nine months sur-lie aging in barrel with lees stirring once a month for added texture.

100% Barrel-Fermented Chardonnay 6.5 g/l total acidity 3.57 pH 13.9% alc. by vol.

2012 was a stand out vintage in Carneros Spring was stand-Carneros. mild with bud break, flowering and fruit set all taking place without issue. Summer and fall brought warm temperatures, but no heat waves, and the cool Carneros evenings allowed the fruit to enjoy a long, slow ripening. Our Chardonnay was harvested at night starting on October 4th and finishing on October 6th.

After our night harvest, we gently whole-cluster press our Chardonnay grapes and put the free run juice in French oak barrels to undergo 100% barrel fermentation. Here we depart from convention by performing a simultaneous primary and malolactic fermentation. The simultaneous fermentations help preserve the delicate floral aromatics by reducing oxygen exposure, producing a fresher and cleaner expression of Chardonnay. Post fermentation, the wine spends nine months sur-lie aging in barrel with lees stirring once a month for added texture.

100% Chardonnay 100% Barrel Fermentation Simultaneous Primary & Malolactic Fermentation Alcohol: 13.8% TA 5.98 g/L pH 3.51

2011 was another challenging vintage for most of Northern California, including Carneros, located in the southernmost part of Sonoma County. Spring and early summer were wet and cool, delaying budbreak and impeding flowering. These relatively cool temperatures were then followed by cooler than normal heat in throughout summer required close vineyard management to allow proper sunlight, warmth and air circulation around the grapes. Despite the challenges from Mother Nature, however, the excellent quality of our chardonnay grapes was maintained with vigilant vineyard practices and careful sorting at the winery resulting in balanced fruit, with great acidity and rich flavors.

After harvest, we gently whole-cluster press our chardonnay grapes and put the free run juice in French oak barrels to undergo 100% barrel fermentation. Here we depart from convention by performing a simultaneous primary and malolactic fermentation. The simultaneous fermentation helps preserve the delicate floral aromatics of Chardonnay while weaving beautiful fruit and creamy texture into a perfect marriage of richly layered flavors in the finished wine. Post fermentation, the wine spends nine months sur-lie aging in barrel with lees stirring once a month for added texture.

100% Chardonnay 100% Barrel Fermentation Simultaneous Primary & Malolactic Fermentation Alcohol: 13.6% TA 6.22 g/L pH 3.48

2010 was a challenging vintage for most of Northern California, including Carneros, located in the southernmost part of Sonoma County. Spring and early summer were wet and cool, delaying budbreakand impeding flowering. These relatively cool temperatures were then followed by searing heat in August, which resulted in extensive damage in some vineyards. Despite the challenges from Mother Nature, however, the excellent quality of our chardonnay grapes was maintained with vigilant vineyard practices and careful sorting at the winery resulting in balanced fruit, with great acidity and rich flavors.

After harvest, we gently whole-cluster press our chardonnay grapes and put the free run juice in French oak barrels to undergo 100% barrel fermentation. Here we depart from convention by performing a simultaneous primary and malolacticfermentation. The simultaneous fermentation helps preserve the delicate floral aromatics of Chardonnay while weaving beautiful fruit and creamy texture into a perfect marriage of richly layered flavors in the finished wine. Post fermentation, the wine spends nine months sur-lie aging in barrel with lees stirring once a month for added texture.

100% Chardonnay 100% Barrel Fermentation Simultaneous Primary & MalolacticFermentation Sonoma CarnerosAVA 13.9% Alcohol