These grapes were harvested from the Dillon Vineyard in Yountville, CA in the heart of Napa Valley. Fermented and aged sur lees in 50% new French oak barrels sourced from the Tonnellerie Rousseau cooperage. The combination of Vin 13 and W15 yeast followed by complete malolactic fermentation created this balanced Chardonnay with layers of flavor.
By not filtering this year’s Chardonnay we feel we have been able to maintain more of the body and flavor of this rich Chardonnay. If you wish, you can simply decant the wine to separate any sediment at the bottom of the bottle (though this is not necessary).
We are passionate believers in taking time to decant our wines, both young and old, from Chardonnay to Zinfandel. For older vintages or unfiltered wines, we recommend standing the wine bottle upright for some time prior to opening it to allow any possible sediment to slowly settle at the bottom of the bottle. This allows for the wine to later be cleanly poured into a decanter or glass free of sediment.
Also, as wines benefit greatly from some exposure to air, decanting the wine will develop more of its complexity, both in flavor and aroma. We often decant our wines a minimum of one to two hours prior to service to allow it to open and begin to show its true expression of the vineyards from which our grapes are harvested.