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Average Brix at Harvest: 23.4°Brix
Alcohol: 13.7%
Residual Sugar: 0.45%
Total Acidity: 0.51 gm/100ml
pH: 3.50

Case Production:

2,365 cases

Bottling Date: February 18, 2015

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Wine Maker’s Tasting Notes:

Beautiful nose of tropical fruits—pineapple, banana, papaya—complemented by lovely honeysuckle floral lift from Viognier. Soft creamy mouthfeel, punctuated by a sliver of bright acidity. Very food compatible with chicken, pork or fish—try Thai flavors!

Varietal Composition:

76% Chardonnay, 10% Viognier, 6% Old Vine (1922) white field blend (Palomino, French Colombard, Muscadelle), 6% Sauvignon Blanc, 2% Roussanne


Mendocino County

Fermentation Characteristics:

Destemmed to press and fermented by WILD yeast, (no yeast inoculation done)—took 28 days to dryness.

Cellar Storage/Aging:

70% stainless steel fermented at about 53°F, 30% barrel fermented and stirred weekly sur lie. No Malo-lactic fermentation, so it is crisply finished.

30% spent 5 months in barrels— 35% new American / 65% 1-2 yr old French


GOLD Medal– 2013 Monterey Wine Competition


Retail: $18 (750ml)
Wine Club: $14.40