These grapes were harvested in mid-September by hand and meticulously sorted in the vineyard and again in the winery before being whole cluster pressed to a tank. After 24 hours, the juice was put in barrels, and fermented with native yeast until dryness. The wine was stirred through malolactic fermentation, and remained surliesuntil being pumped out of barrels one week before kegging.
Our 2014 Sonoma County Chardonnay is sort of the best of both worlds in terms of style. The 30% new oak on it and the malolactic fermentation give it a beautiful rich, creaminess while still respecting the fruit driven nose and front palate. The acid is well balanced, making this a perfect wine to enjoy with a variety of foods.