We don’t work with Napa for the prestige. We just love what the Matthiassons have been doing to the land to grow such amazing fruit. They have carefully converted this formerly conventional vineyard into a dry-farmed one. With no watering, the vines grow fewer bunches but they blossom into more complex and pristine fruit. Just beyond the border are more prestigious vineyards that earned Napa its international reputation. But we weren’t here to compete with the many mighty Napa Chardonnays out there. We made a wine that brings out Chardonnay’s lip-smacking zippiness and flowery elegance.
This wine is pretty like Meyer lemon flowers. To match the season, it brings the scent of bright golden apples. As you sip it, you’ll encounter that tartness of sour grass and minerality of alluvial rocks, as if there was a river here some thousands of years ago. An ideal occasion for this wine might include a decadent spread of seafood: oysters on a half shell, uni, translucent slices of yellowtail sashimi. But if you prefer a land protein, try some miso-marinated chicken wings.
Fermentation: Wild yeast & bacteria in French oak barrels
Barrel aging: 10 months in mix of neutral & once used French oak barrels