After a second rainy season where totals exceeded 15 inches, vineyard soil was relatively wet during the winter and spring of the 2006 growing season. Cold weather continued into late spring delaying bud break by almost 2 weeks. After one of the coldest months of May on record, June brought warm temperatures that quickly accelerated the canopy. Mild summer heat patterns were interrupted with a heat spike in mid July.

As the flavor development in the fruit reached its peak, we harvested our Chardonnay in the early hours of September 28th. The free run juice was separated and cold soaked for 48 hours. The settled juice was then inoculated with yeast for stainless fermentation with a percentage sent to French oak for barrel fermentation. The cool fermenting tank lots are used to compliment the lush character of the warmer barrel fermentation. The stainless fermented juice is then aged in French oak to enhance complexity.
The 2006 Chardonnay has aromas of citrus blossom. On the palate, the wine shows flavors of tropical fruit with a mineral background that is a terrior expression of our shaly laom soil type. The wine is elegant, fresh and radiant with a varietal character. This Chardonnay would complement a lightly grilled salmon or a roasted poultry dish.