A full-bodied wine exhibiting aromas of peach and other stone fruits, enhanced with a hint of toasted oak, thyme and caramel. Very well integrated oak, accentuating the wine’s richness with flavors of creamy vanilla and toffee.
AwardsGold - 2011 San Francisco Chronicle Wine Competition - January 2011
Double Gold - 2011 American Fine Wine Competition - January 2011
After nearly 25 years of experience producing Chardonnay for other wineries, Greg now produces his own version of this classic California Chardonnay under his own label. Our fruit comes from the Sangiacomo Family Vineyards just south of the town of Sonoma in the Carneros area, which provides ideal soils and climate. The Sangiacomos have been sustainably farming for three generations, providing quality grapes for numerous wineries since the late 1960s.
The fruit was selected from older established blocks. Each block was separately hand-harvested, pressed in a basket press, and then fermented in one third each new barrels, one-year barrels and older barrels in a cold (50º F) storage area. After primary fermentation the wine was inoculated for a second, malolactic fermentation and aged on its lees for nearly nine months, with the yeast lees gently stirred bi-weekly.