Wine Description

100% Chardonnay from estate vineyards in the Leyda Valley. The grapes were hand harvested in the morning. The fruit underwent a gentle whole cluster pressing. The juice was chilled down to 46ºF and then gravity clarified to avoid oxidation and to preserve the varietal aromas. It was fermented in stainless steel at 57-61ºF for 25 days. The wine was left on the lees for 4 months with a battonage regime, in order to get roundness and volume in the palate.

Tasting Notes

Fresh and fruit driven on the nose with ripe citrus and subtle tropical aromas, mineral notes and hint of honey. Sharp and well balanced with a sweet front palate complemented by a nice minerality. Good structure and a lingering acidity.

Vineyard Characteristics

Production area/name of vineyard:	The Estate vineyards in the Leyda Valley
Size of vineyard (acres):	12
Soil composition:	loamy clay; granitic
Training method:	spurred cordon
Elevation (feet):	330-500
Vines/acre:	1,600
Yield/acre (tons):	2
Exposure:	Southern
Year vineyard planted:	2000-2001

Winemaking & Aging

Varietal composition:	100% Chardonnay
Harvest time:	April
First vintage of this wine:	2001
Number bottles produced of this wine:	3,000
Fermentation
Fermentation container:	stainless steel tanks
Length of alcoholic fermentation (days):	25
Fermentation temperature (°F):	57-61
Length of maceration (days):	5 hours
Aging
Aging container:	Stainless steel tanks
Length of aging before bottling:	4 months
Analytical Data
Alcohol:	13.8%
pH level:	3.1
Residual sugar (grams/liter):	2.5
Acidity (grams/liter):	6.7
Dry extract (grams/liter):	23.5

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