Vintage 2016
Wine Type White
Varietal Chardonnay
Region Carneros
Winemaker Jeffrey Stambor
This single vineyard Chardonnay is sourced from Beaulieu Vineyard ranch no. 8 in Carneros at the southern tip of Napa Valley. We have farmed this vineyard since 1973, where cold marine winds and fog temper the summer saun and foster expressive Chardonnay grapes with ideal, bright acidity. Our wine is barrel fermented, undergoes malolactic fermentation and spends 14 months oak aging. Silky and complex, this wine showcases flavors of creme brulee and crisp apple. 

Tasting Notes

The 2016 Maestro Collection Ranch 8 Chardonnay is a full and well-balanced expression of Napa Valley with bright aromas of crisp apple, lemon zest citrus notes and pleasant vanilla spice. The silky palate offers mouthwatering creamy meringue, pineapple and stone fruit flavors. Additionally, there is an extracted toasted almond flavor from the oak barrel influence that underpins the entire structure of the wine giving a long and elegant finish.

Vineyards

The 2016 Ranch 8 Chardonnay is a single vineyard wine sourced exclusively from our BV Ranch No. 8 vineyard located in the Los Carneros American Viticultural Area (AVA), at the southern tip of Napa Valley. This cool, marine-influenced region gives the wine appealing aromatics of stone fruit, bright citrus and floral notes.

Vineyard Note

The 2016 Ranch 8 Chardonnay is a single vineyard wine sourced exclusively from our BV Ranch No. 8 vineyard located in the Los Carneros American Viticultural Area (AVA), at the southern tip of Napa Valley. This cool, marine-influenced region gives the wine appealing aromatics of stone fruit, bright citrus and floral notes.

Winemaker's Note

We hand harvest the ripe clusters and immediately bring them to our winery for gentle pressing. Domenica knows that the intensely flavored fruit of Ranch No. 8 balances well with more intense oak complexity, so she barrel ferments the juice in 50 percent new barrels. Bâtonnage during sur lie aging (stirring the yeast lees) enhances the texture, while malolactic fermentation changes the crisp “apple” acid into softer “milk” acid. More than a year of barrel aging develops and marries the myriad of flavors.
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