Although 2017 was overall a very challenging harvest in Sonoma County, our small pocket of Dry Creek Valley was well protected from most of the struggles that faced other regions. The growing season was very warm and dry without much of the fog that generally drapes Dry Creek in the summer mornings. However, our proximity to the creek still kept things slightly cooler within our vines.
We picked our Chardonnay grapes in the early morning hours and hand sorted in the vineyard first before bringing them to the winery and placed them in the press for gentle whole-cluster pressing using a champagne style press cycle. After 24 hours of settling time in a chilled stainless-steel tank, the wine was put to neutral oak barrels for fermentation. After fermentation, the barrels were topped up and left on primary lees for the duration of its life until bottling. After 11 months in barrel, the barrels were combined into a tank and bottled.
Food Pairing Notes
This is a very food friendly wine and will pair with well with spring vegetable salads with goat cheese or citrus shrimp over tagliatelle.
237 cases made