Our Chardonnay blocks are planted on a slight South-Southeast facing slope. This facing shades the delicate Chardonnay fruit from the warm afternoon sun of Paso Robles. This, along with our soils, allows for the production of remarkably bright fruit to be produced in what is generally too warm a location for Chardonnay. 2019 was at times a challenging vintage, yet really shined with white varietals. There was a lack of homogenous ripening leading to a wider range of flavors in the harvested fruit. This helped created much more complex overall wines.
The grapes were pressed whole cluster and the fresh juice was allowed to cold settle for 24 hours. It was then racked to puncheons. Fermentation took place in barrels that were 30% new French puncheons which allows for the subtle introduction of oak and 70% was fermented in neutral French. Both lots were kept in the cool room which slowed the fermentation and stretched it out over 19 days. Once completed, the barrels were topped and the lees stirred weekly until the completion of malo-lactic fermentation in January. After 7 months in barrel, the 2 lots were combined and returned to barrel for an additional 2 months of aging before bottling.