This elegant wine presents butterscotch, baked apple and orange blossom aromas before bright flavors of D’Anjou pear, fresh apple, almond and Meyer lemon zest emerge. The creamy mouthfeel is balanced with refreshing minerality on the finish.
Our 2021 harvest began just a little earlier than last year with the first fruit picked on August 18. Limited rainfall during the growing season produced slightly lighter crops but brought intense, concentrated flavor and color to the fruit. Free from lingering heat waves, the consistent weather during the summer months helped maintain fruit acidity for brightness and balance. Harvest continued through the middle of October when the last of the grapes were picked from our estate Lagomarsino Vineyard.
We source the fruit for our Sonoma County Chardonnay from our estate vineyards in Sonoma Valley and Russian River Valley, as well as from growers in Sonoma County’s other top appellations, including Carneros and Alexander Valley. Each carefully selected vineyard contributes distinctive and individual qualities to the finished wine.
To preserve Chardonnay’s delicate flavors, aromas and acidity, the grapes are picked at night and in the very early morning hours so the fruit arrives cold at the winery. Grapes are immediately pressed, then fermented in separate lots in French oak barrels. The wine undergoes partial malolactic fermentation and is aged for six months. During aging, bâtonage (stirring the lees by hand) is performed to achieve complexity and a rich mouthfeel.