Our Director’s Chardonnay is sourced from vineyards throughout Sonoma County, representing a range of climates, soil profiles and clonal selections. This diversity yields a complex and intriguing wine and allows for nuances in blending. Our fruit is harvested in the early morning hours and whole-cluster pressed.
A large percentage of the wine is then barrel fermented to achieve richness and bring out notes of vanilla and spice. The remaining wine is fermented in stainless steel for a touch of vibrant acidity, which helps create a beautiful balance. The Wine also undergoes partial malolactic fermentation for a creamy mouthfeel.
By blending fruit grown in different locations, we get a wine that offers great dimension and complexity. This year’s warm vintage produced a very fragrant and juicy Chardonnay, which bestows an exotic perfume of melon, fig, tangerine and plumeria flowers followed by succulent flavors of peaches, pineapple, and spices that fold into a butterscotch finish. Enjoy with prosciutto and melon, grilled swordfish, or spicy shrimp.