Vintage 2017
Wine Type White
Varietal Chardonnay
Region Carneros
Winemaker Trevor Durling

Our 2017 Carneros Chardonnay offers aromas of lemon meringue, citrus blossom, spiced Asian Pear and hints of cinnamon and nutmeg. On the palate there are layers of creamy lemon curd, candied lemon peel, crisp red apple, sweet almond with a kiss of spice.

Tasting Notes

Our 2017 Carneros Chardonnay offers aromas of lemon meringue, citrus blossom, spiced Asian Pear and hints of cinnamon and nutmeg. On the palate there are layers of creamy lemon curd, candied lemon peel, crisp red apple, sweet almond with a kiss of spice. The oak is a pleasant backdrop supporting the core of fresh, crisp fruit underpinning the overall round and mouth-pleasing structure of the wine, leading to a long, dry, clean, refreshing finish. The inviting aromas, flavors, viscous texture and persistent acidity show a well-integrated wine that slowly reveals its complex nature with every swirl and sip from the glass.

Vineyard Notes

We selected most of the grapes from our Beaulieu Vineyard Ranch No. 8 as well as some specific parcels from Ranch No. 9, where the vines, grafted to Dijon clones 95, 76 and Robert Young clone, yield small, intensely flavored berries. These Chardonnay vineyards are located in the cool, windy Los Carneros American Viticultural Area (AVA) at the southernmost tip of Napa Valley. The region’s shallow clay loam soils and marine-influenced climate foster ripe, beautifully balanced Chardonnay expression. The Viognier was also sourced from BV Ranch No. 9 in the Carneros AVA.

Vintage Notes

The 2017 vintage in the Napa Valley was smaller yielding but high in quality. The region enjoyed much needed rain during the winter months ending the drought. A short period of warmer than usual temperatures during Labor Day weekend accelerated harvest for early grapes varieties resulting in an intense and, at times, unpredictable harvest. Though yields were lower than usual, the wines show exceptional flavor intensity.

Winemaking Notes

We harvested the Chardonnay and Viognier grapes into small bins at night and rushed them to our winery. After gently pressing the whole clusters, we barrel fermented thirty percent of the wine in small oak barrels to add layers of flavor and texture complexity, while the remaining blend was fermented in stainless steel tanks. Once in barrel, stirring the lees (yeast) during the 10 months of aging enhanced the silky mouthfeel, and integrated creamy nuances from partial malolactic fermentation. A small amount of fragrant Viognier is added to the blend, enticing floral nuances to the citrus fruit aromas.
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