This Central Coast Chardonnay was partially barrel fermented in new French oak barrels and aged sur-lies. The combination of sur-lies and stainless steel aging results in an extremely well balanced and complex wine. Partial malolactic fermentation adds layers of creaminess and depth which are balanced by crisp acidity and bright flavors of apple and pear.
||Drink now, perfect for the warm summer months
Honeyed notes of green apple dominate with hints of peach and honeydew. A lusciously rich mouth is framed by apricots and spice that leads to a delightfully crisp finish.
Grapes for our 2013 Central Coast Chardonnay were sourced from the Windy Hill Vineyard on California’s Central Coast. Planted on a rolling hill with the rows planted east to west, the vines benefit from cooling offshore breezes that minimize both heat and fog.
After two vintages of below average temperatures, warm weather returned to the Central Coast! A mild winter followed by a warm spring and near perfect temperatures during the summer months allowed the grapes to mature at optimal levels. The near perfect temperatures coupled with very little rain during the harvest months combined to make 2013 a near mythic vintage.
The Chardonnay was hand harvested into half ton picking bins early in the morning to maintain the cool night temperature in the fruit. It was then gently whole berry pressed to liberate the juice from the skins, transferred to a chilled stainless steel tank, and allowed to cold settle for 48 hours. Once cold settled, 60% of the juice was transferred to French oak barrels to ferment. The remaining 40% was fermented in stainless steel. The barrel portion was allowed to complete malo-lactic fermentation and age sur lies with weekly stirring. After 6 months the barrel portion and tank portions were combined for the final blend.