Our goal with our estate Chardonnay is to craft a wine of natural acid balance that is fruit forward and expressive of our land and what nature gives us each year. The light straw color of the 2005 chardonnay exhibits aromas of pear, apple, melon and almonds that layer with flavors of fig, tropical fruits and spice in a full-bodied, round and creamy chardonnay with good acidity, a subtle touch of spicy oak, and a long finish. This wine is a splendid accompaniment to a wide range of foods, even spicier dishes, or is equally enjoyable to just sip on its own. It will provide its best drinking over the next two years.

The Vintage: Harvest was early this year coming on September 5 at 24.8 Brix.

Winemaker: David Yorgensen, our winemaker, worked with renowned winemaking consultant Philippe Melka at Seavey Vineyard.

Winemaking: All fruit was hand harvested and gently pressed to yield a juice that needed no further adjustment. The first half of fermentation was conducted in stainless steel tanks at controlled temperature to preserve aromatics. It was then put into a mixture of new and used cooperage for completion and partial malo-lactic fermentation. At the end of barrel aging the finished wine was carefully inert gas racked to tanks for final settling.

Cooperage and Aging: Approximately 30% new French Oak was used this year. The wine was aged sur lie in barrels June 2006.