Grape Sources   100% Rutherford, Napa Valley

Brix at harvest  24.7 degrees    

Harvest Dates: September 3rd and 4th   

Fermentation & Aging Press Cycle: Whole cluster, no crush Yeast Clone: T306 Malolactic Clone: Viniflora oenos 66% fermented in new American oak 132 gallon puncheons, 34% fermented very cool (52 degrees) in tank. Aging: 100% in American oak, 50% new, 50% one-year old. 69% in puncheon (132 gallons), 31% in 60 gallon barrels.

Bottling:    Date: November 3, 2008

Chemistry at bottling: pH - 3.63    Total Acidity: 5.1 grams/liter    Alcohol: 13.47%    Free Sulfur Dioxide: 29 parts per million    Total Sulfur Dioxide: 115 parts per million

Sensory Notes:

This wine is really two wines in one; a portion was fermented in oak to give it richness, butteriness and complexity, while the rest was fermented very cold in stainless steel tanks to retain the lovely "fruit" character that typifies really golden-ripe Chardonnay grapes. This combination is the perfect way to make Chardonnay. The nose is rich and complex with bright apple fruit and more "deep" tropical fruit and toasty oak characteristics. The mouth echoes the components in the nose with a rich round mouth-feel. On top of the apple and tropical flavors there is a medley of spice notes-particularly celery-seed, cinnamon and vanilla.