Our 2010 Chardonnay consists entirely of grapes from our 335-acre estate vineyard, where numerous Chardonnay clones and selections grown in a variety of soil types contribute balance and great complexity to the wine. Its meager soils and cool, breezy climate give Carneros a well-earned reputation for producing Chardonnay with beautiful fruit expression and ample natural acidity.
Bright citrus followed by vanilla and subtle hints of oak announce this lively Chardonnay. On the palate, this wine shows firm structure, balanced acidity with layers of citrus including Meyer lemon, pink grapefruit and honeydew melon that complement the refreshing finish.
Enjoy this casual, yet elegant wine with a variety of seafood and poultry dishes. A delicious pairing with cracked crab, shrimp cocktail and any type of white fish. Also enjoy pasta with a white chardonnay cream sauce or roast chicken with lemon citrus. Pair with a range of cheeses, including triple cream brie, white cheddar and Chèvre.
The 2010 growing season will be remembered for its rainfall during the bloom period, the coolest summer on record, heat spikes, low yields, and periodic rains throughout harvest. But alas, the resultant smaller berries, produced vibrant wine and a deep concentration of flavors in the finished wine.
• Whole-cluster pressing to minimize extraction of bitter compounds
• 100% barrel-fermented
• Partial malolactic fermentation (29%) to add richness and complexity without compromising vibrant natural acidity
• Aged for nine months in medium-toast French oak barrels (27% new) from coopers including Damy, Billon, François Frères, Mercurey and Cadus
• Battonage (stirring the lees in barrel) performed every three weeks for six months to contribute textural richness