Lush aromas of apple, pear, and fall spices lead to enticing flavors of baked quince, butter toffee, and candied orange peel on the palate, with subtle nuances of baking spice and a focused finish.
Gold Medal - 2020 San Francisco Chronicle Wine Competition
We sourced the fruit for this reserve Chardonnay from two vineyards in the southern end of Napa Valley, Its close proximity to the San Pablo Bay coupled with the cool air current off the Pacific Ocean along the Petaluma Gap allows for relatively cooler daytime temperatures compared to the rest of the valley, making it a perfect location for growing Burgundian varieties such as Pinot Noir and Chardonnay.
Winter provided a record-breaking rainfall - a welcome end to the 4-years of drought. Bloom and fruit set in May occurred under ideal conditions. Summer was warm but the vines weathered the heat well and maturity moved along at a steady pace. A short but intense heat wave during the first part of September brought brix levels up dramatically and winemakers waited for the pH, acids, flavor and color development in the grapes to catch up to sugar accumulation. The 2018 wine quality shows a lot of bright acidity and fresh varietal aromas in the white wines, and deep color, sweet fruit flavors. Looking like it will be another classic year! - Brooks Painter, Director of Winemaking
Food Pairing Notes
A beautiful, full-bodied wine to pair with turkey and dried apricot stuffing, butternut squash, honey glazed ham, or stuffed acorn squash.
This has a spicy melon and peach nose with some gently creamy notes. The palate has flavors of banana cake, peaches and caramel with a rich, smooth texture. Drink now." 92 Points, James Suckling