In our fourth year of drought, bud break began early due to the dry winter and warm spring. The growing
season was persistently warm, and due to the lack of ground water, harvest came exceptionally early. We
harvested our first vineyards on July 29th! The crop was generally early and light across the board with
small berries and concentrated flavors. Although yields were down, quality remained incredible, potentially
surpassing the last 2 vintages.
We harvest our Chardonnay vineyards in three separate blocks of time, Saratoga and Woodside coming in 2
weeks earlier than Los Altos Hills. The fruit is handpicked, destemmed, and sorted on the shaker table. We
then add enzymes to increase juice yields and flavour profile from the skins, where in which, it sits on skins
anywhere from 4-12 hours. We then hand load the 1 ton stainless steel basket press and press all night via
small batches. The juice is cold settled overnight, and racked into barrels where it begins an inoculated
ferment for the next 10-15 days @ 60 degrees F. The is allowed to go through partial malo-lactic, and SO2
is added upon taste. The idea was to preserve the freshness and linear acid of the wine through the
retention of malic acid.
Bright asian pear, mineral and lemon rind aromatically entice. Tight and linear, the mouth-watering acidity
rejuvenates the palette with elements of cherimoya and key lime pie in a seamless balance.
Due to the high acid backbone of this wine, it loves oxygen. Intended to be consumed now, could be cellared for 2-4 years.