The 24 hours of skin contact shows off in a stunning
display of rich golden hues. Scents of lemon custard, ripe
melon and bees wax exude from the glass. Upfront bright
notes of pear and apple are quickly countered with richly
textured fig, orange marmalade and creme brûlé. The 11
months spent in new French Puncheons shows off in the
finessed finish or campfire marshmallow, butterscotch, and
The 2014 York Mountain Chardonnay comes from the Carver Vineyard planted in 1988. These fully
mature, cane pruned vines are planted in the high elevation of the Santa Lucia mountains. The proximity
to the ocean, only 8 miles away, lends more cooling influence as well. This vineyard is used to create our
3 gold label single varietal wines. The unique combination of age and location gives the fruit from Carver
extremely unique characteristics.
The grapes were picked the first week of October, hand sorted at the winery before destemming.
The whole berries sat in cold storage for 24 hours to lightly extract
out golden color and richer notes from the skins. It was then sent
to the press and racked straight to barrel. Fermentation took place
in Puncheons that were 40% new French oak with gentle toasting
which builds aromas and finishing tannins. The remaining 60%
was fermented in previously used neutral Puncheons. The barrels
were kept cool in the cellar to extend the fermentation process as
long as possible. The wines were not completely sugar and malic
dry until Early March. Lees stirring continued to extract unique
flavors and protect the young wine during this long fermentation.
After 11 months in barrel, the wines were racked to tank along
with all the lees. This form of “dirty racking is performed in order
to fully extract the complexity from the byproducts of barrel
fermentation. The wine in tank was cold settled and fined with
bentonite to remove excess proteins from the long exposure to
lees before bottling.