Our estate Chardonnay is grown on 1.1 acres of rocky soil at the peak of our property, an elevation of over 2000 feet. High above the morning fog that blankets the valley floor, but often cooled by the winds that sweep inland from the Pacific coast, the grapes obtain fully ripe varietal flavors of apricot, melon, pear and rose petals. Hand picked grapes are gently pressed and then racked to French oak barrels, with a total of 40% new oak and 60% one to four year old oak barrels. Fermentation in oak, full malolactic fermentation, and aging on the lees for nine months adds complexity to the wine, bringing subtle aromas of baked custard as well as fleshing out the texture of the mid-palate. A hint of bright acidity in the finish completes a wine that balances both power and delicateness, a beautiful expression of the terroir of our estate.