Product Description
Our Chardonnay winemaking is founded in a restrained, Burgundian approach employing traditional
techniques such as incorporating limited skin contact by foot treading the grapes from the upper
hillside along with treating that juice in an oxidized manner. Sometimes referred to as “Black
Chardonnay,” we combine this riper, somewhat oxidized juice with our standard, low oxygen
winemaking protocol for the more acidic fruit from the lower blocks of the vineyard. The wine
undergoes barrel fermentation using a combination of neutral barrels, puncheons, and new oak
“cigar” shaped barrels to limit oak exposure. Frequent lees stirring and partial malolactic fermentation
creates the textured, layered mouthfeel.
