Tree Fruit and Citrus Fruit, Toasted and Sweet Spice
BODY: Medium +
DRYNESS: Dry
ACIDITY: Medium +
TANNIN: Light
ALCOHOL (%): High (More than 14%)
Origin: California (Napa, Sonoma, Russian River Valley & More), United States of America
Grape Varietals:
Chardonnay
Winemaking:
Whole Bunch and On Lees Ageing
Maturation: 7-12 Months Oak Barrels
Awards:
WESTERN FOOD PAIRING
Aged & hard cheeses, Salmon, cream based pizzas
ASIAN FOOD PAIRING
Grape Varietals & Region: 100% Chardonnay from 40 year old vines planted in Mt. Veeder, slightly west of Napa. The elevation is between 200 and 220 feet above sea level. The soil is thin loam on a solid rock base. Morning fog and afternoon breezes from the San Pablo Bay moderate the climate, giving them long, warm summer days and cooler nights.
Taste Profile: Pale to medium yellow. Aromas of tangy baked apple, floral and toasty, spicy flavors from the Cadus oak. Balanced, with pink apple, plenty of structure and lingering acid on the long finish. Warm, full-bodied
Winemaking Process: The Barrel Fermented Chardonnay is whole-cluster pressed and then cold-settled. It is fermented exclusively in barrel, sur lie and aged in the same French oak barrels for 11 months, without racking, undergoing frequent battonage. Approximately one-third to one-half of the barrels are new each year. Notably, the Barrel Fermented Chardonnay does not undergo malolactic fermentation, important for retaining its food-friendly acidity.
