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100% Chardonnay from estate vineyards in the Leyda Valley. The grapes were harvested by hand on four different occasions between March 26th and April 10th. The harvest was divided over a number of days due to the variable exposure of the parcels and in order to foster different components and flavors for the final blend. The grapes were whole-cluster pressed at low pressure, and the juice was then chilled down to 46º F and clarified up to 120-130 NTU. Alcoholic fermentation was carried out entirely in stainless steel tanks in order to obtain a fresh wine. Neutral yeasts were used to highlight the purity of this grape variety. Fermentation was carried out at low temperatures (55-60°F) for 18 days. The wine was aged on its lees for six months with a batonnage regime in order to enhance roundness and volume on the palate. [+]