WINEMAKER’S NOTES:
Our Chardonnay was night harvested by hand with table sorting of clusters in the vineyard under high intensity lamps. Grapes arrived at the winery in the wee hours of the morning for immediate gentle and controlled whole cluster pressing, ensuring the highest quality grape juice possible. The juice was racked into barrels, and primary fermentation proceeded slowly in our chilly cellar. After fermentation, all new wines were inoculated with a malolactic bacteria strain which naturally deacidifies the wine without production of buttery flavors and aromas that can detract from our Estate fruit personality. These wines were stirred frequently and aged sur lie for 10 months without racking. In the summer of 2014, the wine was racked up to tank in preparation for bottling.
Our 2013 Mitsuko’s Vineyard Chardonnay possesses intriguing complex aromas of ripe pineapple, tangerine, tarte tatin, white narcissus and beeswax, framed by subtly spicy toasty oak. A rich yet perfectly balanced entry leads to a broad mid-palate with an energetic drive and delicious fruit, finishing with a fascinating tension between opulence and minerality.
