Winemaking
This is my take on a Chablis, made with California fruit. It was fermented in neutral oak barrels to give it the roundness and viscosity you expect in a California Chardonnay, without the toasty, oaky flavors. It was aged on the lees for 17 months, with only occasional stirring. It has not gone through malolactic fermentation, so the crispness is more like a Sauvignon Blanc than a Chardonnay.
The Wine
Our Chardonnay comes from a fog shrouded micro vineyard just 9 miles from the Sonoma Coast, just south of the town of Sebastopol. The Wente clone offers great citrus and floral flavors with a rich mouth and crisp acidity. It’s not oaky and not buttery.
