|Thoroughly enjoyable, our 2010 Chardonnay opens with an inviting nose of |
bright tropical, citrus and stone-fruit aromas, lightly graced by hints of baking
spice and vanilla. The palate is well balanced with good weight and a juicy
viscosity that oozes fruit. Oak spices nimbly flit through the ripe fruit, offering
texture and depth to the rich flavors. A crescendo of citrus and a touch of
minerality lift the finish, creating a satisfying finale to a well-played wine. Enjoy with seafood, poultry or summer pasta dishes.
We selected our grapes from cool regions along the Central Coast, including
Monterey County, Edna Valley (in San Luis Obispo County) and Santa Barbara.
These regions, which are renowned for their Chardonnay, maintain a temperate
maritime climate. Here, warm days are graced by Pacific breezes and nights are
tempered by a cool fog, allowing a long growing season and the development of
concentrated fruit flavors—an ideal environment for this varietal. Monterey
produced grapes with a tropical, stone-fruit and citrus character, while Edna
Valley encouraged juicy peach and orange blossom notes. The cooler Santa
Barbara vineyards gave us mouthwatering lemon, grapefruit and pineapple
To make a well-balanced wine that shows both brilliant flavors and structured
complexity, we used two fermenting techniques, placing 65 percent of the wine
in stainless steel to retain its bright fruit characteristics, and 35 percent in barrel
for weight and oak complexity. We achieved a round creaminess with partial
malolactic fermentation and regular stirring of the lees during aging. Together,
these components created a harmonious balance of aromas and flavors.