The 2018 vintage represents another year of phenomenal quality wines from our vineyards and across Napa Valley. The near-perfect 2018 growing season started a little later than typical, saw ideal weather conditions through a mild and moderate summer. The steady and moderate growing season allowed the fruit to develop slowly and steadily, with lower sugar accumulation at ripeness and maintain nice acidity.
This 2018 Chardonnay was certainly a fun vintage to work with. We employed two primary pressing techniques. First was to Destem, Crush, and Skin Soak to extract more aroma and texture from the skins. Second, we Whole Cluster Pressed for vibrancy and freshness on the palate. These two juices were fermented in a combination of French Oak Barrels, Acacia Barrels, and Concrete to further expand the complexities on the palate. All of these lots were fermented on Wild Yeast and underwent natural Malolactic Fermentation.