Steve and Jill leased the Linda Vista Chardonnay vineyard behind their house and started farming it in 2011. “We immediately converted it to organic farming and got busy re-invigorating the beautiful old vines. The West Oak Knoll area where we live is one of the classic Chardonnay spots in Napa, going back to the 60s, when the climate here was considered too cool for full-bodied reds. The cool winds and marine origin clay soils preserve zesty acidity and freshness, while the Napa sun provides richness and ripeness. Leasing the vineyard, taking it organic, and farming it ourselves gave us the control to feel comfortable producing a challenging and iconic variety like Chardonnay, where crafting “balance” means walking a razor’s edge in a genre with such iconic examples. The vines were originally planted in 1989 by Beringer, and we’re proud to take our turn caring for them as the vineyard reaches a true maturity.“
For complexity, completeness, and balance, we achieve a diversity of ripeness by using the traditional method of harvesting the fruit a number of different times during the ripening period. The earlier harvests contribute acidity and minerality, and the later harvests contribute flesh and richness. We gently whole cluster press all of the grapes, then ferment and age the wine sur lees in seasoned French oak barrels (no oak flavor), with only native yeast. No racking and minimal battonage (lees stirring) on only a few selected barrels. We allow two-fifths of the barrels to go through malo-lactic fermentation for complexity and balance. The vines were originally planted in 1989, and we’re proud to take our turn caring for them as the vineyard reaches a true maturity.
This modern day California Chardonnay has moderate alcohol and mouthwatering acidity that is a trade-mark of that vineyard, balanced by a riper luscious creaminess. The pH is 3.45, the TA is 7.2 g/l, and the alcohol only at ABV 12.5%.
“I like the crisp and easy sense to this chardonnay with a medium body, dried apple, nougat and hints of pear character. Hints of caramel and a delicious finish. Less heavy than many chards from the valley.” 93pts James Suckling
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